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Strawberry Coconut Cashew Butter
Four ingredients for this homemade Strawberry Coconut Cashew Butter, a heavy-duty food processor or blender and about 20 minutes is all you need to create this delicious spread. Paleo, vegan, and even Whole30 compliant (no added sugars).
Prep Time
15 mins
Total Time
15 mins
Servings: 2 cups
Calories: 183 kcal
Cuisine:
American
Ingredients
- 2 cups raw cashews
- 1 1/4 cups unsweetened shredded coconut
- 1 cup freeze-dried strawberries
- 2 TBS coconut almond or macadamia nut oil (or as needed)
Instructions
- Preheat oven to 325ºF and place raw cashews on a large baking sheet. Spread evenly in one layer; toast for 8-10 minutes. Let cashews cool on pan for 15 minutes.
- Place slightly cooled cashews in bowl of food processor with coconut and freeze-dried strawberries and cover with lid. Process until everything breaks down and ball starts to form. Scrape down the sides of the bowl when necessary.
- With the motor running, add oil and continue processing until the mixture smooths out. Time will depend on food processor and bowl capacity.
- Continue processing until desired consistency is reached – the longer you process, the smoother and drippier the butter will be.
- Transfer Strawberry Coconut 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.
Cup of Yum
Nutrition Information
Serving
1/16th
Calories
183kcal
(9%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Sodium
7mg
(0%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 183
% Daily Value*
| Serving | 1/16th | |
| Calories | 183kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 7mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.