Strawberry 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
Scale
- 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