This walnut cashew coconut butter is a fun twist on traditional nut butter. This nut butter has texture, instead of crunch from the nuts, shredded coconut is added to the end product and just quickly pulsed,making this creamy nut butter anything but ordinary. Creamy gourmet nut butter. I think we all have a sweet spot for a good nut butter.
Slathered on toast or toasted English muffins, mound high on pancakes or oatmeal, nut butter can change a dish in an instant. I think most people would agree that when walking down the aisle at your local Whole Foods, it’s hard to resist the shelves of creative nut butter blends.
I have to admit I mostly just go down these aisles for recipe inspiration. I cannot afford to buy all the flavors of nut butter that sound so amazing. But I do recreate these flavors at home in smaller batches. Why you ask? Well even though nut butter is full of healthy fats, eating an entire jar in a few days isn’t exactly what I call a balanced diet. But that is what seems to happen every time I buy one of those fancy nut butters. I find the bottom of the jar way to quickly. Anyone else have this problem? Don’t even get me started if Dave finds out how tasty this new nut butter is. It doesn’t have a chance once he finds out!
This nut butter is a combination of toasted walnut and cashew butter with coconut flakes mixed in at the end. The roasted walnut and cashew make for a very smooth nut butter. I like to make this nut butter a bit sweet, it’s like it’s own mini dessert. It pairs very well with homemade raspberry chia jelly on easy homemade English muffins. The best part is that you can make as much or as little of this sweet treat as you like. Move over nutella, this sweet nut butter will have everyone finding themselves in the refridgerator, spoon in hand, just going back for one more taste of this unique butter.
Walnut Cashew Coconut Butter Spotlight
Walnuts are full of plant based Omega-3 fatty acids. Eating walnuts may help reduce the risk of heart disease. Walnuts have the omega-3 fat alpha-linolenic acid (ALA), an anti-inflammatory. Consumption of ALA may help reduce the risk of blood clots by helping preventing their formation.
Walnuts have been studied for their ability to help support a healthy, functioning brain. Walnuts contain Vitamin E, folate, magnesium, and antioxidants as well as fatty acids, which help support brain health.
Eating a diet rich in healthy fats, from foods like walnuts has also been shown as an effective weight management tool! Once you achieve the desired weight, eating food like walnuts has been shown to help people maintain this weight loss long term. Not only this but walnuts may help in the diet phase as well. As you see, eating food rich in fats can help you feel full longer, increasing satiety.
Walnut Cashew Coconut Butter Recipe Tips
Roasting the walnuts and cashews first in the oven help the nut butter come together in no time! Toasting the nuts first helps bring out the natural oils in the nuts, which makes the nut butter come together much quicker. Because I toast the nuts first, there is no need to add any additional oil to the food processor. I make small batches and they are done in 3-4 minutes once the nuts have cooled a bit.
Remember, I like to make smaller batches of these gourmet butters. I often make a few at a time and enjoy something different depending on my mood. This nut butter with the unique flavors from the walnuts and the creamy cashews is perfect eaten right out of the container with a spoon or drizzled over frozen yogurt.
I recommend getting a small food processor so you can easily make nut butters at home. You will find that you save money by making the nut butters yourself, and you also get to control the ingredients. No added oil, sugar or salt in this recipe. Just wholesome you can feel good about eating!
If you loved this cashew coconut butter, make sure you try this Chocolate Peanut Butter!
Walnut Cashew Coconut Butter
- 1/2 cup toasted walnuts
- 1/2 cup toasted cashew pieces
- 1 packet stevia
- 2 tbs. unsweetened shredded coconut
- Preheat oven to 350.
- On a foil lined sheet, place nuts to toast. Place in oven for 6-7 minutes until lightly brown.
- Remove from oven an allow to cool, 5 minutes.
- Add nuts to food processor and process until the nut butter has formed and allowed to run for 30 seconds more (about 4 minutes total).
- Add stevia, pulse to combine.
- Add shredded coconut. Quickly pulse, to combine the ingredients and break down the coconut just a bit.
What About You?
- What is your favorite combination of nut butters?
- How do you like to enjoy your nut butters?
- Is there a flavor you would like to try but haven’t had the chance yet?