Vanilla Coconut Mixed Nut Butter

This recipe takes nut butter to the next level. It is totally creamy, indulgent, sweet with a hint of vanilla and perfect on toast or just with a spoon. I love experimenting with different flavours and with so many different varieties coming into the stores, I thought it was a good time to perfect this one. The cashew and almond combination makes this super creamy and the cacao butter gives it an extra richness too. I chose to sweeten it with coconut sugar and vanilla, so that the texture wasn't affected by a liquid sweetener, but feel free to play around with alternatives!

Please note that the consistency of this will vary depending on the temperature at which it is stored!.

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Makes 1 large jar

150g of almonds

150g of cashews

50g of cacao butter

2 tablespoons of coconut sugar

2 teaspoons of vanilla

Place the nuts in a food processor and blend until a paste begins to form.

Then add the other ingredients and continue to blend until the nut butter is totally smooth and runny.

It is worth noting that some food processors that are less powerful can begin to heat up during an extended period of use, such as to make nut butter. This may cause the oil and solid parts of the nut to separate which will impact the finished product.

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