Cashew Macadamia Protein Coconut Butter
Making your own nut butter is great for healthy eaters and high performers. Homemade allows you to create your own blends, add fun mix-ins, control salt content, AND save money! So awesome. So darn delicious.
Servings 16
Ingredients
- 2 cups raw cashews, lightly toasted
- 1 1/2 cups desiccated coconut
- 1 cup macadamia nuts, lightly toasted
- 1/2 cup protein powder or collagen peptides powder
- 2-4 tablespoons honey or maple syrup (taste test and add if necessary)
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon pink Himalayan Salt
Instructions
- Place cashews, macadamia nuts and coconut into a food processor and process for about 3-4 minutes, scraping down the sides of the bowl periodically if necessary.Once your butter is a thick consistency, with the motor running, add 2 teaspoons of coconut oil and process the butter for another 2-3 minutes, or until desired consistency.Lastly, add protein powder, honey and vanilla and pulse a few times to combine. Transfer Cashew Macadamia Protein Coconut Butter to a jar with lid. Butter can be stored in fridge but will become more of a solid. Or it can be stored in the pantry for a shorter amount of time.
Notes
A simple recipe for you to try with your newly made cashew, macadamia, coconut butter. Nourishing healthy fat-loaded, insanely delicious, conveniently portioned, it’s chocolate coconut butter cups for the win. Layers of goodness for creamy deliciousness in each and every bite!
Chocolate Coconut Butter Protein Cups
Base Chocolate Layer 1 cup chocolate chips 1 tablespoon coconut oil Top Cashew Coconut Layer 1½ cups Cashew Macadamia Coconut Butter (recipe above) Optional Toppings 1/2 cup raw macadamia nuts, crushed ¼ cup desiccated coconut You can make these in ice cube trays or a lined regular muffin pan or a silicon muffin pan for easy removal. Or even a small bar or candy mold. Base Chocolate Layer Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth. Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together. Once melted, spoon a tablespoon of the chocolate into the ice cube tray captivities or the lined muffin cups. Just divide the chocolate up between your chosen mold. How many you get will depend on your preferred size. Place in fridge for 30 minutes to set while you prepare the cashew coconut layer to go on top. Top Cashew Coconut Layer Gently melt the cashew macadamia butter over low heat. Pour on top of the chocolate layer. Place in refrigerator until solid about 30 minutes When ready to eat, allow cups to remain at room temperature for 5-10 minutes. Store in fridge for up to 2 weeks.