Coconut cashew butter

I woke up today thinking about Bali. And Mike. He's been gone for almost a month - off in Vancouver getting yoga-fied. And we have reached the "ok, that was fun for a few weeks, we need to be back together" point. I'm over the novelty of being by myself and very much ready to have my partner back. I can only keep myself busy for so long - when I slow down and really feel my emotions, I am immediately reminded how much it sucks to be apart.

In missing him, I waxed nostalgically back to our adventures in Bali and also simultaneously starting thinking about food prep - weird, I know. I am going to Canada on Friday to meet up with him and I have been wanting to make something for the trip.

Hmm. Bali was a goldmine of cashews and coconuts. I am on a nut butter kick this week. I need something deliciously filling and portable for the flight.

Bali + food prep + Canada trip... 

"Can they intermingle?" I thought to myself. "Dude. They totally can." And in that moment, coconut cashew butter was born.

*Notable - all of this happened while pulsing during 7:30am FlyBarre class this morning. Moments of brilliance are not limited to when you're in the shower.

*Notable - all of this happened while pulsing during 7:30am FlyBarre class this morning. Moments of brilliance are not limited to when you're in the shower.

Coconut Cashew Butter

Ingredients

  • 1 cup of raw cashews 
  • 1 tablespoon honey
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp hearts
  • 1 tablespoon shredded or flaked coconut
  • 1 - 2 tablespoons of coconut oil
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla
  • 3 - 4 shakes of cinnamon

Preparation

  1. Preheat oven to 300 F

  2. In a large bowl, mix cashews with honey and hemp hearts and spread the mixture on a baking sheet lined with parchment paper.

  3. Bake the mixture for 20 - 25 minutes until golden.

  4. Remove the nut mix from the oven and let it cool off for a few minutes. 

  5. Once cool enough to handle, add the nuts to your food processor.

  6. Let the food processor run for 5-10 minutes, occasionally scraping down the sides.

  7. After the almonds stop being meal-y and become buttery (about 5-7 minutes), add the coconut oil, chia, coconut shreds/flakes, salt, vanilla and cinnamon. Let the processor run for another few minutes. Add more oil as you see fit. 

  8. Once it reaches your desired consistency - this takes longer than almonds, fyi - my food processor ran for another good 10 minutes. It will make a big cashew ball but then it will smooth itself out into delicious creaminess. Patience, young grasshoppers. 

  9. Put it all in a mason jar and eat with a banana. Nom-enal. Refrigerate if it's going to last you more than a day or two.

A field of honey coated cashews awaits you...

A field of honey coated cashews awaits you...

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