Coconut Almond Cashew Nut Butter

Happy Friday! You have officially made it to the weekend and I cannot be the only one excited about it. This week has felt ridiculously long and I can’t put my finger on the cause. Work has been kicking my butt and I’m stressed about wedding RSVPs, so maybe those contributed.

*Sidenote: if you are an invited wedding guest, please RSVP prior to the deadline. Well before the deadline if you know either way. Even if you think the bride and groom know you’re coming. End rant.

Okay, back to why you are here today. Anyone excited for this nut butter recipe?? I received a food processor as a gift at my bridal shower and finally put it to use this past weekend. Now, I am slowly in the process of incorporating more whole food and less processed food into my diet, so, I thought attempting to make my own nut butter would be a great start! I can control the ingredients and it seemed simple enough!

I LOVE peanut butter and will never give that up. Maybe one day I will make my own, but for now, I’m experimenting with other nuts and trying to make them fun! Coconut is a flavor that I love and had readily available, so I decided to incorporate that into this nut butter recipe.

If you have a nut butter recipe that you love, share it with me! I can’t wait to keep trying out my food processor and may attempt a white chocolate variety next 🙂

*I will also preface this by saying that this is more of a thick spread, than a really creamy butter. I have been putting it on fruit mostly, and am not sure how it would spread onto a sandwich/waffle etc.

Coconut Almond Cashew Butter

Ingredients

1/2 cup roasted almonds

1/2 cup roasted salted cashews

4 tbsp sweetened coconut flakes

1 tbsp coconut oil

1/2 tbsp pumpkin pie spice

 


Directions

In a food processor, pulse almonds and cashews approximately 10 times. (Now, according to google, I should’ve seen some natural oil start to leave the nuts. I didn’t, so I did add the coconut oil. Maybe you won’t have to?)

Add in coconut flakes and spice, blending on low until smooth.

Incorporate coconut oil, 1/2 tbsp at a time until desired consistency.

Store in airtight container.

 

 

Serve with fruit or crackers! I have been loving it on apples and strawberries, and on a rice cake with raspberry jelly!

*This is definitely a thick nut spread, not a butter that you would have to stir to redistribute the oil.

Be sure to check out other recipes here! A few favorites include dark chocolate banana energy bites and apple crisp 🙂

 

 

 




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