Cashew Macadamia Coconut Butter

Name: Cashew Macadamia Coconut Butter
Prep time: 2 min
Cook time: 8 min
Total time: 8 min
Yield: 2 cups
Ingredients: 1 cup macadamia nuts*; 1 1/2 cups unsweetened shredded coconut; 2 cups raw cashews; 2 tsp coconut oil

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Prep Time
2 mins
Cook Time
2 mins
Total Time
8 mins
Servings
2 cups
Calories
245 kcal
Course
Snacks
Cuisine
American

Cashew Macadamia Coconut Butter

Iris Warren

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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!

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Ingredients

Servings

1 cup macadamia nuts*
1 1/2 cups unsweetened shredded coconut
2 cups raw cashews lightly toasted
2 tsp coconut oil optional

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Instructions

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.
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.
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

Nutrition Information

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Serving 1tbsp Calories 245kcal (12%) Carbohydrates 9g (3%) Protein 4g (8%) Fat 22g (34%) Saturated Fat 12g (60%) Polyunsaturated Fat 9g Sodium 8mg (0%) Fiber 4g (16%) Sugar 1g (2%)