Cashew Coconut Butter Recipes
COCONUT CASHEW BUTTER RECIPE BY TASTY
Here's what you need: roasted cashew, unsweetened coconut flake, coconut oil, food processor
Provided by Tiffany Lo
Categories Snacks
Yield 12 servings
Number Of Ingredients 4
Steps:
- NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread cashews onto a baking tray and bake for 10-12 minutes or until you can smell them.
- In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.
- Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.
- Blend until well combined.
- Pour into a jar, store in a refrigerator and use within one month.
- Nutrition Calories: 2063 Fat: 161 grams Carbs: 127 grams Fiber: 17 grams Sugars: 47 grams Protein: 53 grams
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams
COCONUT-CASHEW CRUNCHERS
Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 22
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
- Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 22 g, TransFat 0 g
CASHEW BUTTER
Once you taste how great homemade cashew butter is, you'll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don't normally keep it on hand. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield about 1 cup.
Number Of Ingredients 3
Steps:
- Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 83 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CASHEW COCONUT BUTTER
Make and share this Cashew Coconut Butter recipe from Food.com.
Provided by brittnay_bailey
Categories Spreads
Time 15m
Yield 25 serving(s)
Number Of Ingredients 2
Steps:
- Find the directions at http://thenutbutterhub.com/coconutcashewbutter/.
- -.
Nutrition Facts : Calories 12, Fat 0.7, SaturatedFat 0.7, Sodium 7.7, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 0.1
VANILLA-COCONUT CASHEW BUTTER
Provided by Food Network Kitchen
Time 15m
Yield 1 cup
Number Of Ingredients 0
Steps:
- Make Basic Almond Butter, replacing the almonds with roasted unsalted cashews and the vegetable oil with softened coconut oil. Add 1/3 cup sweetened shredded coconut and 1 teaspoon vanilla bean paste and process until the coconut is finely chopped. Pulse in 1 to 2 teaspoons more coconut oil.
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- Line the baking sheet with parchment paper or foil. Add the raw cashews and place in the oven for 6 minutes. NOTE: If you are using roasted cashews, skip this step.
- Remove from oven and add the unsweetened coconut flakes to the baking sheet along with the cashews. Bake 3 minutes. NOTE: If you are using roasted cashews, add both the cashews and the coconut flakes to the oven together and toast 3 minutes.
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