Almond Cashew Coconut Nut Butter

Nut butter is an easy DIY – seems intimidating but once you’ve tried it once you will realize how simple it is. And the most fun part is getting to make your own varieties. This is one of my MOST favourites – almond, cashew, coconut. Between the cashew and the coconut, this nut butter has a rich creaminess that makes this a decadent combination.

Recipe:

2c. roasted almonds
2. roasted cashews
2c. unsweetened shredded coconut

Add all ingredients to a high powered blender. Blend on high continuously until mixture starts to get crumbly, then stick together, then begins to get creamy. Be patient, because this takes time. You can leave it a bit textured if you like, or blend it all the way so it is silky smooth. For further detail and encouragement about how to make a blended nut butter see my original recipe for pumpkin seed better here.  

Store in the fridge to prevent separation, or keep it on the shelf and stir periodically. Lasts fairly indefinitely… this shouldn’t be a problem, I’m sure you’ll eat it first!