Coconut Cashew Flax Butter

BlueSkyIdeas ©2014

Smooth cashews and crunchy coconut are a dangerously delicious combination!

Ingredients:

• 2 cups (500 mL) roasted cashew
• 2 Tbsp (30 mL) canola oil
• 1/4 cup (60 mL) roasted ground flax
• 1/2 cup (125 mL) unsweetened coconut

Instructions:

1. Preheat oven to 350°F (180°C).  Place cashews on a cookie sheet and roast for 8-10 minutes, stirring once.  Remove cashews from pan and add them to the food processor bowl. On the same cookie sheet spread coconut and toast for 2 minutes and set aside.
2. Using a food processor, process cashews on low for 5 minutes.  Add canola oil and continue processing for another 15 minutes, stopping every 5 minutes to scrape down the sides of the bowl.  At the end of 20 minutes the nut butter should be smooth and creamy.
3. Add flaxseed and coconut. Blend 1 minutes to combine. 
4. Store in an air tight container at room temperature for up to two months. It probably will not last long!

Yield: 1 1/4 cup (300 mL).

Serving Size: 2 Tbsp (30 mL). Each serving contains 1 tsp (5 mL) of flax.

Cook's Notes:

• For best results it is important to use raw, unsalted nuts with no skins – you can rub the roasted nuts between a tea towel or rubbing them together in your hands to remove the skins.