COCONUT CASHEW BUTTER AND THE NEED FOR SEEDS

Homemade Cashew Butter

Taking a look at all the ingredients on a jar of regular peanut butter that I can barely pronounce like maltodextrin and some I just should not like corn syrup, I decided to take matters into my own hands and make my own.

Let’s take nut butter to a whole new level with luxurious coconut cashew butter. YUM!

WHAT DO I NEED?

  • 1.5-2 cups of  unsalted cashews (raw or toasted)
  • 1.5 teaspoons coconut oil
  • 1.5-2 tablespoons agave or honey (dependent on preference)

WHAT DO I DO?

Place cashews  and coconut oil in food processor and process for 12-15 minutes in 2 minute intervals scraping down the bowl every time.

The nuts will go from a crumb like texture, to a cookie dough texture, than as the nuts release their oils to a very thick spread.  This whole process takes about 12-15 min.

OPTION –Caution may blow your mind.  You have been warned.

As if this cashew butter could not get any better; what about chocolate coconut cashew butter?

Take 1/2 cup natural chocolate chips or chocolate with 1/2 tsp coconut oil and melt in microwave in 30 second intervals. Add melted chocolate to the nut butter in the cookie dough stage and pulse until blended.

Also, I know that most schools do not allow “nut butters” of any kind.  With that being said check out Oh She Glows for this amazing roasted sunflower seed butter recipe.

What type of nut butter do you like/have you made?  I always love to hear your ideas!

Julia xo

Advertisements

6 thoughts on “COCONUT CASHEW BUTTER AND THE NEED FOR SEEDS

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s