Deep-roasted coconut & cashew butter

Lucky you: another food-centred post today. A recipe for the most incredible, insanely rich, creamy, coconutty cashew butter with undertones of velvety-sweet vanilla. If that doesn’t sound tempting to you, then to be honest I don’t know what would. Plus it’s only composed of 4 ingredients (5 if you count sea-salt, which I don’t), super simple to make and hassle-free. An all-round pleaser in my books!

cashew butter 3

Who could say no to that? (apologies for my hand-shadow)

If you’ve never tried cashew butter, then now seems like a good time, because unlike peanut butter it is naturally pretty sweet and smooth, meaning you get none of that traditional bitter, gritty or gluey texture which many “natural” peanut butter brands have. It’s harsh but it’s true! The coconut flesh makes the nut butter super rich and creamy, as well as adding a lovely depth of flavour that pairs perfectly with the cashews. By deep-roasting them in a touch of coconut oil, it enhances the flavour and deepens the colour, making the finished product look almost like caramel (sadly, it isn’t quite). The final requirement to get the perfect consistency (runny enough for drizzling, thick enough for spreading without dripping off) is patience and a touch of luck.

So what are you waiting for? I quote my mum – who says things how they are – “that cashew butter of yours is perfection”. Thanks, mum, it means a lot 😉

cashew butter

I won’t judge you if you eat it straight from the spoon (or your fingers!)

Ingredients

  • 200g cashew nuts
  • 100g coconut chips/ flakes (untoasted)
  • 1 small tbsp coconut oil, melted (10-15g)
  • Sea salt & vanilla extract

Method

  1. Preheat your oven to 200ºC/ fan 180ºC. Spread the cashew nuts in an even layer on a baking tray and drizzle over the coconut oil, stirring until all the nuts are coated. Roast for 15-20 minutes, stirring halfway, until golden-brown, and set aside to cool.
  2. Meanwhile, place the coconut in your food processor and blend on a medium-high speed for about 4-5 minutes, until a paste forms.
  3. Once the nuts are mostly cool, add them to the food processor with a pinch of salt and 1 tsp or so of vanilla extract, then blend on high for about 10 minutes. You want to scrape down every so often to ensure all the pieces of cashew nuts are fully broken down. You’ll know it’s ready when it’s a light caramel colour and quite runny in consistency; this is fine as it will thicken in your jar(s).
  4. Spoon/ pour into your jar(s) of choice and store in a cool, dry place. This stuff is addictive, so you might want to double the quantities!
cashew butter 2

Drizzle, spread, dollop… it’s pretty versatile for any of your cravings.


If you have a go at this recipe, then don’t forget to tag me on Instagram @fruitsandroutes and let me know how it turned out for you. I hope you all have a lovely week, and good luck to those getting GCSE results tomorrow, I’ll have my fingers crossed for you!

Emma ♥♥

P.S. You may have come across my new newsletter sign-up form; if not, then sign-up here. This is something I’ve been thinking about starting for a while and so have finally taken the plunge. It will (hopefully) be sent out on the last Friday of every month, and will contain exclusive, subscriber-only content, such as reader Q&As, training updates, reader challenges and my product/ song/ book etc of the month. There may be the occasional recipe thrown in there too 😉

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