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A to-die-for combination of nuts in this batch of Macadamia Coconut Cashew Butter in jar

Cashew Macadamia Coconut Butter


  • Author: Ashley
  • Prep Time: 2
  • Cook Time: 8 mins
  • Total Time: 8 mins
  • Yield: ~2 cups

Description

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!


Scale

Ingredients


Instructions

  1. 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.
  2. 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.
  3. 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.

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

  • Category: snacks
  • Method: food processor
  • Cuisine: american

Keywords: Cashew Macadamia Coconut Butter, homemade nut butter

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