Mango Macadamia Nut Cashew Butter

Name: Mango Macadamia Nut Cashew Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 cups
Ingredients: 2 cups raw cashews; 2 cups raw macadamia nuts; 1 cup freeze dried mango; 1 TBS coconut oil; 3 large pieces of dried mango

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2 cups
Calories
221 kcal
Cuisine
American

Mango Macadamia Nut Cashew Butter

Iris Warren

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This Mango Macadamia Nut Cashew Butter is going to be your new favorite nut butter blend. Just three ingredients! Paleo, vegan and Whole30 compliant (no added sugars). Amazing on toast, in smoothies, with fruit, in oatmeal... the possibilities are endless.

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Ingredients

Servings

2 cups raw cashews
2 cups raw macadamia nuts
1 cup freeze dried mango 2 1.2oz packages

optional:

1 TBS coconut oil
3 large pieces of dried mango

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Instructions

Preheat oven to 325ºF and place raw cashews and macadamia nuts on a large baking sheet. Spread evenly in one layer; toast for 8-10 minutes, or until nuts are lightly golden; let cool on pan for 15 minutes.
Place slightly cooled cashews and macadamia nuts in bowl of food processor with freeze-dried mango; cover with lid and begin processing until everything breaks down and ball starts to form. If you'd like you can add dried mango as well and process until broken down. Scrape down the sides of the bowl when necessary.
Continue processing until the mixture smooths out and desired consistency is reached – the longer you process, the smoother and drippier the butter will be. Add about 1 TBS of coconut oil if needed to smooth out quicker if desired.
Transfer Mango Macadamia Nut Cashew Butter to 16oz jar with lid. Or divide into smaller jars. Store at room temperature, or fridge for longer period of time.
Enjoy on toast, over oatmeal, with fruit, or quite possibly by the spoonful.

Nutrition Information

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Serving 2tbsp Calories 221kcal (11%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 14g Sodium 8mg (0%) Fiber 2g (8%) Sugar 4g (8%)