A to-die-for combination of nuts in this batch of Macadamia Coconut Cashew Butter that takes less than 10 minutes in your food processor. No sugar added, vegan and paleo-friendly!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
This post is sponsored by my friends at NOW Foods. All opinions expressed, as always, are my own. Thank you for supporting Fit Mitten Kitchen!
So yup, we’re going there. We’re bringing some macadamia nuts into the mix, ladies and gents. MAC-A-DAM-IA. <3
For those of you that don’t have food processors or a heavy duty blender… I’m sorry, I am… but these butters have pretty much become my life now.
Kidding, kind of… I just can’t help it though. It’s like an experiment… How many nuts can Ashley store in her pantry? How many butter flavors can she make? Well, as of right now the possibilities are pretty endless. Lots of nuts up in hurr thanks to my friends at NOW Foods. I want to make all the nuts into butters. ALL OF THEM. And seeds, don’t forget about seeds. <3
Alright…. So today’s batch is Macadamia Coconut Cashew Butter. I’m fairly certain anything mixed with cashews is pure gold. But the macadamia coconut blend makes me feel fancy and tropical. And I’m always up for some tropical inspiration… gosh I could really go for a beach right about now. Sadly, no beaches in site nor in the near future.
This butter will have to do the trick.
Same process, different day. You’ll need :
MACADAMIA NUTS
CASHEWS
SHREDDED COCONUT
Just some quick notes… I used roasted and salted macadamia nuts because it is what I had on hand. If you’re not a big fan of the salty-sweet combo, I would probably recommend getting raw macadamia nuts. This blend was just a TAD on the salty side for me, but that is probably because I don’t tend to add a lot of salt to my diet, and I am used to either plain, or slightly sweetened nut butters. If you’re like me, stick with plain and raw nuts, then toast them yourself.
This blend of nuts didn’t take long at all in my food processor. I’d say maybe 8 minutes tops, when it was all said and done. Of course this will depend on the type of blender or processor you have. But I only had to do some minimal scraping. Once the butter formed a thick, even paste I added some coconut oil and then it got crazy drippy!
I’m imaging a swan dive into this jar….
Cashew Macadamia Coconut Butter
Ingredients
- 1 cup macadamia nuts*
- 1 1/2 cups unsweetened shredded coconut
- 2 cups raw cashews, lightly toasted
- 2 tsp coconut oil, optional
Instructions
- Place macadamia nuts, shredded coconut, & slightly cooled cashews in bowl of food processor and cover with lid. Process for about 3-4 minutes, scraping down the sides of the bowl periodically if necessary.
- Once your butter is a thick consistency, with the motor running, add 2 teaspoons of coconut oil if desired, and process the butter for another 2-3 minutes, or until desired consistency.
- Transfer Macadamia Coconut Cashew Butter to jar with lid. Butter can be stored in fridge but will become more of a solid. Or it can be stored pantry for a shorter amount of time.
Recipe Notes:
Nutrition Information
TOOLS USED for this recipe
Standard 11×17 Baking Sheet
NOTE: This post contains Amazon affiliate links. Purchasing products listed through the links comes at no extra charge to you, but I will receive a small commission. Thank you for supporting Fit Mitten Kitchen!
Leave a Reply