Cashew Coconut Butter
Over a year ago
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Ingredients
- 400 g cashews
- ¾ cup coconut
- pinch salt
- 2-3 tbsp honey or maple syrup
Accompaniment
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Description
A delicious & creamy nut butter which is sweet and salty, with a yummy coconut finish
Method
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1
Preheat the oven to 180°C.
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2
Spread the cashews evenly on a baking sheet and roast in the oven for 10-12 minutes, or until golden and fragrant, stirring halfway through to ensure even roasting.
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3
Remove the cashews from the oven and let them cool for a few minutes.
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4
In a food processor, combine the roasted cashews, coconut, and a pinch of salt.
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5
Process the mixture on high speed for about 5-7 minutes, scraping down the sides as necessary, until it becomes smooth and creamy.
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6
Add honey or maple syrup to taste, and blend for an additional 1-2 minutes until fully incorporated.
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7
Taste and adjust sweetness or saltiness if desired, then blend again briefly to mix.
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8
Transfer the cashew coconut butter to a clean jar and store in the refrigerator for up to 2 weeks.
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