Vanilla Roasted Coconut & Cashew Butter

Can a girl ever have enough nut butter? NEVER. Luckily, there's TONS of varieties of nut butters on the market today. So, I decided, why not try my own? The plus of making your own nut butter at home is you can make it any way you want and experiment with combining different nuts (and coconut). This will not be the last nut butter I make at home, stay tuned!

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Vanilla Roasted Coconut Cashew Butter

2 cups of raw cashews
2 cups of unsweetened coconut flakes
1 tsp of pure vanilla extract
big pinch of sea salt

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Preheat oven to 300 degrees. Parchment a large cookie sheet. 

Spread cashews and coconut flakes out on the cookie sheet, bake for 12-15 min. until golden brown. 

Right out of the oven, transfer toasted cashews and coconut to the food processor. This is important, it will blend and smooth out easier when it's hot! Add vanilla and salt. 

Turn on the processor and begin blending until it becomes a coarse meal. Scrape down the sides and keep blending. A sticky ball of paste will start to form, ALMOST THERE, keep going!! Eventually, the mixture will start to smooth and the "butter" will form. See photos above.

Once the butter is to the consistency you prefer, transfer to an airtight jar and store in the fridge. Then, put that *ish* on EVERYTHING!