Four ingredients for this homemade Strawberry Coconut Cashew Butter, a heavy-duty food processor or blender and about 20 minutes is all you need to create this delicious spread. Paleo, vegan, and even Whole30 compliant (no added sugars).
So I just spent the last 20 minute catching up on all of the Grammy performances. I kind of forgot they were happening on Sunday and somehow managed to continue re-watching Game of Thrones instead of watching live television. Seriously, what is wrong with me?!
Did you guys catch the Grammy’s or any performances? I have “Finesse” in my head now after watching Bruno Mars’ and Cardi B’s performance. I could seriously watch Bruno Mars dance foreverrrrr. He is just so fly. Also really digging the 90’s vibe of that song. I (of course) have no idea what “We out here drippin’ in finesse” means but I dance to it and sing along with it as if I understand completely.
And I realize this is not the first time I have talked about Bruno Mars on here. See here.
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Anyways are you guys ready for the newest flavor addition to my nut butter collection?!
Strawberry Coconut Cashew Butter
Say whhaattttt?
Yeah it’s a real thing and it’s crazy delicious! Who knew adding freeze-dried fruit into a food processor with other nuts would be so unbelievably delicious?
Abby’s Better Nut Butter did actually, which is how I got started with the Vanilla Bean Banana Cashew Butter and now this recipe. Gotta give credit where credit is due! Plus a teenager starting her own nut butter company? A girl after my own heart.
But me being nut butter obsessed with a boss food processor, and already having a large collection of other nut and seed butters on FMK I just had to try out a homemade version.
what you need
- cashews
- coconut
- freeze-dried strawberries
- oil
And as long as you have a decent food processor or high-powered blender (i.e. Vitamix) this should only take you about 15 or so to get a super creamy blend of strawberry coconut cashew butter goodness. Everything is processed together and all you have to do is wait for the blades to work their magic.
Once it starts to ball up, I add a little bit of oil to help get the mixture moving again. It’s not entirely necessary but if you’re impatient like me, adding the oil will help speed up the process a little bit. And I suppose the blender/processor doesn’t have to work as hard.
Basically this stuff is amazing and way too addicting. The freeze-dried strawberries makes the flavor a little tart but in a good way. I couldn’t stop taking spoonfuls and then decided I better spread some on a piece of toast and stop eating my way through the jar.
Hope you enjoy too!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley
PrintStrawberry Coconut Cashew Butter
Four ingredients for this homemade Strawberry Coconut Cashew Butter, a heavy-duty food processor or blender and about 20 minutes is all you need to create this delicious spread. Paleo, vegan, and even Whole30 compliant (no added sugars).
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: nut butter
- Method: food processor
- Cuisine: American
Ingredients
- 2 cups raw cashews
- 1 1/4 cups unsweetened shredded coconut
- 1 cup freeze-dried strawberries
- 2 TBS coconut, almond or macadamia nut oil (or as needed)
Instructions
- Preheat oven to 325ºF and place raw cashews on a large baking sheet. Spread evenly in one layer; toast for 8-10 minutes. Let cashews cool on pan for 15 minutes.
- Place slightly cooled cashews in bowl of food processor with coconut and freeze-dried strawberries and cover with lid. Process until everything breaks down and ball starts to form. Scrape down the sides of the bowl when necessary.
- With the motor running, add oil and continue processing until the mixture smooths out. Time will depend on food processor and bowl capacity.
- Continue processing until desired consistency is reached – the longer you process, the smoother and drippier the butter will be.
- Transfer Strawberry Coconut Cashew Butter to 16oz jar with lid. Or divide into smaller jars. Store at room temperature, or fridge for longer period of time.
- Enjoy on toast, over oatmeal, with fruit, or quite possibly by the spoonful.
Nutrition
- Serving Size: 1/16th
- Calories: 183
- Sugar: 2g
- Sodium: 7mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: whole30 nut butter, strawberry cashew butter
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Ushmana Rai says
This is such a pleasant innovation! I had never thought of making nut butter with sun-dried strawberries. Thanks to you trying out this new technique!
Will give you a follow up on how it tasted!
Thank you, all the love! xoxo
Ashley says
Would love to hear what you think! <3
Jayna says
If you don’t eat it all first, how long do you think this is good for in the fridge?
Ashley says
In the fridge I would say a couple of months!
Ani says
One of our household’s favorite recipes! I’ve used freeze dried raspberries, and blueberries as well. Thank you for this versatile gem of a recipe! I love your blog and recipes!
Ashley says
Oh awesome!! So glad you and your family love it 🙂
TERESA MARTIN says
Can you make this without the Coconut shredded coconut. Coconut makes my small particle ldl’s rise out of control.
Ashley says
Yes you can omit the coconut! You should add at least 1-2 cups of cashews though, depending on the size of your food processor.