Author Notes
Toasted Coconut and creamy cashews are combined with vanilla to create this rich and decadent butter. —The Suburban Soapbox
Ingredients
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1 1/2 cups
Unsweetened coconut flakes
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2 cups
Unsalted cashews
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1 teaspoon
Vanilla bean paste
Directions
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On a baking sheet lined with parchment paper, spread the cashews and coconut in a thin layer and bake for 15-20 minutes until golden.
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Allow the mixture to cool to room temperature and transfer to the bowl of a food processor or blender. Blend the mixture until creamy, the consistency of peanut butter, approximately 10 minutes. Add the vanilla and continue to process for another minute.
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Transfer to an airtight container and store in the refrigerator for up to 3 weeks.
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