Ingredients
For the Cashew, macadamia & coconut butter
- 150g cashews
- 100g macadamias
- 150g desiccated coconut
- Pinch of sea salt
For the Pecan, cashew & cinnamon butter
- 200g pecans
- 200g cashews
- 1/2 teaspoon ground cinnamon
- Pinch of sea salt
Method
Whichever recipe you are doing the method is the same.
Preheat the oven to 180c and line a baking tray with parchment paper. Lay out either the cashews & macadamias or the pecans & cashews on the tray and bake for 10-15 minutes until lightly browned.
Remove and allow to slightly cool.
Add the toasted cashews & macadamias along with the coconut and sea salt to a food processor.
With the pecan version same thing add the pecans, cashews, cinnamon and salt to the food processor.
Pulse for 8-10 minutes to a smooth consistency. Note it will go through stages before it gets to this final end result and you may need to stop and scrape.
Transfer into a jar and keep in the fridge for optimum freshness. This will be good for up to 2-3 weeks.
Recipes
