Artisana Coconut Butter wishing I could rationalize spending that much money on what was sure to be (healthy) fatty bliss.
Being a nut butter fiend and all, this success had to be followed up. So last night I made Roasted Unsalted Cashew Butter, inspired by Maranatha's version, which I had just tried (and loved) at my friend's house. Another (cheap) success, especially because I bought a whole bag of roasted unsalted cashews at Trader Joe's for only $3.99. Buying the "Halves & Pieces" is much cheaper, and it doesn't matter when you're just grinding them up anyway. In sum, I'm going to make my own nut butter a lot more often (oh the possibilities!); however, I'll still make an exception to purchase my first love-- Trader Joe's Creamy Sea Salt Almond Butter made with roasted almonds <3.
Raw Coconut Cashew Butter
The better your food processor (or blender) the smoother this will be. Since I don't have the coveted Vita-Mix, mine wasn't as smooth as I'm sure the store bought version is, but I'm perfectly happy with it, especially since it was about a fifth of the price. If you want to make plain coconut butter, use the whole bag of coconut and omit the cashews.
2 cups raw unsweetened shredded coconut
1 cup raw cashews
Pour the coconut and cashews into the bowl of your food processor. Process until smooth and velvety, scraping down the sides as necessary (about 5-8 minutes). Pour mixture into a jar and store at room temperature.