Coconut & Cashew Butter
This recipe is gooood!! It couldn’t be easier and it’s a super tasty addition whether you spread it on toasted sourdough, stir it into your porridge, add it to smoothies, stuff it inside a medjool date or simply just spoon it straight from the jar to your mouth! I am sure it will be a regular whip together for you.
Makes approx 1/2 cup
1 cup flaked coconut
1 cup cashews
1 teaspoon coconut oil
Heat the oven to 180’Ç and lay the coconut and cashews on a baking tray. Toast in oven for 10-15 minutes or until the coconut is starting to brown. Add both to a high speed blender with the coconut oil and blitz until it forms a smooth butter. Keep in a jar in the fridge.
