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.
Recipes Notes:
*I had salted macadamia nuts on hand, but if you don’t care for the salty sweet combo, I would suggest using raw macadamia nuts instead.
-I like to buy raw nuts and toast them myself in the oven at 325F for 8-10 minutes (and then allowing to cool slightly) before adding them to the food processor. You can buy pre-roasted nuts if you like, but watch out for unnecessary/added oils.
*cook time refers to time in processor