3 ingredients to make this sweet and creamy healthy Cashew Coconut Butter that is paleo, vegan, and Whole30 approved.
Can we just take a second and talk about that drip though? I mean dreamy [insert heart eye emoji]. The boyfriend was not amused with how many times I had him hold up that spoon, but it was well worth it.
Okay back to the recipe. During my Whole30, my nut butter consumption went way up. If you don’t know what nut butter is, think peanut butter, but with different nuts. Yes peanut butter is good, but cashew or almond butter? so bomb. Really any nut will do the trick. Nut butter is an easy way to get in some good quality healthy fats (without overdoing it) and add a little sweetness to foods.
At first I was eating all almond butter, but then wanted to change it up a bit. They say variety is the spice of life right? What better way to switch it up then by using a different nut! Or something like that.
This recipe was inspired by Nikki’s Coconut Butter Cashew Cookie Butter. I tried it at Paleo f(x), fell in love, and immediately bought a jar. I didn’t open it right away and then I started my Whole30 in June. I got super excited to eat it one day but after checking the ingredients, it had vanilla extract in it which is a no go. The concept it easy enough so I just figured I would make my own. Just simplify it a bit!
All you need is cashews, coconut flakes, and coconut oil. I used my Vitamix and in about 3 minutes and you have a creamy, sweet, and healthy snack. Cashews are a bit softer than most nuts, but you will need a high powered blender or food processor to make nut butter.
Besides the fact that cashews taste amazing, they contain magnesium, calcium, phosphorus, potassium, copper, and selenium, and are slightly lower in calories than other nuts. About half of the fat in them is heart-healthy monounsaturated fat, which is associated with lower level of heart disease and cancer, and longer life spans! Coconuts also contain MCT fatty acids, which are easy to metabolize and used for energy rather than stored as fat.
This coconut cashew butter makes for the perfect snack! Add it to smoothies, use it as a topping for fruit, oatmeal, sweet potato toast, or even just eat it by the spoonful (my favorite way)!
- 2½ cups raw cashews
- 1½ cups unsweetened coconut flakes
- 2 tablespoons coconut oil, melted
- Add all ingredients to a high powered blender or food processor.
- Process for 3-5 minutes (or longer depending on what you are using) until throughly combined and ingredients form into a smooth and creamy consistency. I used the tamper on my Vitamix to make sure everything was incorporated, or stop every so often and scrape down the sides of a food processor.
- Store in an airtight container.
What is your favorite kind of nut butter? Have you made your own?