Coconut Cashew Flax Butter

 Source: Coconut Cashew Flax Butter, BlueSkyIdeas

Source: Coconut Cashew Flax Butter, BlueSkyIdeas

Smooth cashews and crunchy coconut are a dangerously delicious combination!

Ingredients

  • 2 cups (500 mL) roasted cashews
  • 2 Tbsp (30 mL) canola oil
  • 1/4 cup (60 mL) roasted ground flax
  • 1/2 cup (125 mL) unsweetened coconut

Instructions

  1. Preheat oven to 350°F (180°C).  Place cashews on a cookie sheet and roast for 8-10 minutes, stirring once.  Remove cashews from pan and add them to the food processor bowl. On the same cookie sheet spread coconut and toast for 2 minutes and set aside.
  2. Using a food processor, process cashews on low for 5 minutes.  Add canola oil and continue processing for another 15 minutes, stopping every 5 minutes to scrape down the sides of the bowl.  At the end of 20 minutes the nut butter should be smooth and creamy.
  3. Add flaxseed and coconut. Blend 1 minutes to combine.
  4. Store in an airtight container at room temperature for up to two months. It probably will not last long!

Cooks Note: For best results it is important to use raw, unsalted nuts with no skins – you can rub the roasted nuts between a tea towel or rubbing them together in your hands to remove the skins.

 

Nutritional Analysis

 
 

YIELD: 1 1/4 cups (300 mL).

SERVING SIZE: 2 Tbsp (30 mL). Each serving contains 1 tsp (5 mL) of flax.

Per Serving
Calories 190
Total Fat 16 g
Saturated Fat 4.5 g
Cholesterol 0 mg
Carbohydrates 9 g
Fiber 2 g
Sugars 1 g
Protein 4 g
Sodium 5 mg
Potassium 166 mg