Coconut cashew butter is a delicious nut butter with a tinge of sweetness. Perfect for your healthy snacking with fruit, crackers or as a sandwich!
Let’s take a quick poll…
…how many of you are already celebrating the Fourth of July?
I’m pretty much gonna keep this short and sweet for two reasons. 1) I’m writing this post the day before I go on vacation, and figure most of you will probably be in vacation mode as well! 2) It keeps with the theme of the recipe—short ingredients list and super easy to make!
Also, I’m watching Harry Potter on the side and Sirius Black is about to get the killing curse and I need to mourn him.
If you don’t yet own a food processor, today’s coconut cashew butter is just another reason to buy one. Making nut butter in a food processor is kind of like magic. And it’s a much more pleasant kind of magic than anything you might find at the Hall of Prophecy in the Department of Mysteries. It seriously amazes me that you can turn regular nuts into nut butter in about 10–15 minutes. AND that you can customize the flavor to basically whatever you want AND that it saves a ton of money. Because if you were to buy cashew butter at the store, I guarantee you it wouldn’t be cheap!
Cashew butter is my absolute favorite nut butter. I thought I’d give it a little bit of a sweet flair with some coconut flakes. And in true holiday fashion, I added fresh berries to create some patriotic toast! Which turned out to be the BEST toast I have ever eaten. Better than avocado toast. Even better than guacamole toast! Call me crazy, but I’m speaking the truth here.
I’m also speaking truth when I say that this is a way better Fourth of July recipe than Tuesday’s Healthy Love Dip. Less Halloween, more USA. Agreed? 🙂
It’s also probably the prettiest toast I’ve ever made. Maybe because I don’t make toast that often unless there’s an egg on top of it. I have a feeling I’ll be making this again!
Remember that whole short and sweet thing? Let’s cut to the recipe. Hope y’all have an amazing weekend!
Coconut Cashew Butter
Yield 20 tablespoons
- 1/2 cup unsweetened coconut flakes
- 2 cups unsalted cashews
- Add coconut flakes to food processor, and process for a minute. The point is just to break them up a bit before adding cashews.
- Add cashews, and process on high for about 1 minute at a time. Scrape cashews off of sides with a spatula as needed. Process for about 10–15 minutes, until a creamy consistency is achieved.
Serving Size 1 tablespoon
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 2.6 g
Unsaturated Fat 3.8 g
Sodium 1 mg
Total Carbohydrates 4.2 g
Dietary Fiber 0.8 g
Sugars 0.6 g
Protein 2.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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