Looking for a naturally sweet treat with absolutely no added sugar or sweeteners? Have I got a treat for you. Today I introduce you to the most insanely delicious, dreamy, creamy, drippy, “heaven-in-a-jar,” homemade nut butter that your taste buds have ever met.
Holy Toledo, is this stuff ever good. If it was any better, or more addictive, mixing this up in your kitchen would have to be illegal.
Blending this up really couldn’t be easier. The only thing separating you from toasted coconut/cashew bliss, is a good food processor and four simple ingredients. Although it tastes sweet and buttery, there isn’t a drop of sweetener or added oil (or butter, ghee, etc.). In fact, there’s less than a gram of natural sugars per serving. This vegan nut butter is a simple, but heavenly, combination of toasted coconut, roasted cashews, salt, and vanilla extract.
It transforms the simple snack of apples and nut butter into a decadent, gourmet treat. In addition to making a delectable dipper for apple slices, this butter is a tempting topper for oatmeal, whole grain toast, or a big ol’ spoon.
I’d been wanting to try making a coconut butter with toasted coconut shreds for quite some time. I’ve made my own coconut butter in the past, but I just knew toasting the shreds would take this butter to a whole new level. On a whim, I decided to add cashews and vanilla extract. Roasting the cashews and coconut brings out natural oils, and the warmth of the toasty ingredients helps the butter whip up smooth and creamy in about half the time. Not to mention it imparts a naturally sweet, buttery flavor. It’s thick and rich, with a hint of candy-like crunchy texture from the golden coconut shreds. Grab a spoon and a chair, you’re gonna want to sit down for this.
A little goes a long way with this stuff. Although you’ll be dreaming about it day and night, just a tablespoon (or two, at the most!) will satisfy even the most obnoxious snack attack, thanks to the fiber and healthy fats. I’m looking forward to trying my Toasted Coconut Vanilla Cashew Butter in recipes, smoothies, and even on top of dairy-free ice cream. Hubba hubba.
Give it a try, I promise you’ll be spoonin’ and swoonin’ in no time.
Toasted Coconut Vanilla Cashew Butter
Makes a little over one cup
Serving size = 1 Tbsp
1 1/2 cups raw cashews
1 1/2 cups unsweetened shredded coconut
1 – 2 tsp vanilla extract
2 – 3 pinches of pink himalayan or sea salt
1. Preheat oven to 350 degrees. Spread your coconut flakes and cashew pieces over a large shallow pan. Toast the coconut and cashews for about 10-15 minutes, checking every 5 minutes, and shaking the pan around so all the shreds and cashews get evenly toasted. It might take less time or a little longer, depending on your oven and pan. Alternatively, you can toast the cashews and coconut separately in a dry skillet over medium heat for a few minutes, shaking the pan around occasionally until golden.
2. Let the nuts and coconut cool for just a few minutes, so they aren’t extremely hot going into the food processor. Add all ingredients to your food processor, and process for about 5 – 8 minutes, stopping to scrape down the sides as needed. Taste and adjust salt and vanilla as needed. There will be just a bit of texture from the coconut, but it will look mostly smooth and drippy.
Notes: I wouldn’t try to halve or reduce the recipe, since the butter is ground much easier when you have a fuller food processor.
Tell me! Do you ever grind your own nut butters at home? What is your favorite blend?