Coconut Cashew Butter Recipe By Tasty
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
CASHEW COCONUT BARS RECIPE BY TASTY
Here's what you need: raw cashews, pitted date, shredded coconut, salt, coconut milk, vanilla extract
Provided by Mercedes Sandoval
Categories Snacks
Yield 12 bars
Number Of Ingredients 6
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the cashews, dates, coconut, salt, coconut milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
- Transfer the mixture to the prepared baking dish and press into an even layer. Top with more coconut, if desired.
- Chill for 1 hour.
- Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams
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
COCONUT CASHEW BRITTLE
This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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