Line the baking sheet with parchment paper or foil. Add the raw cashews and place in the oven for 6 minutes. NOTE: If you are using roasted cashews, skip this step.
Remove from oven and add the unsweetened coconut flakes to the baking sheet along with the cashews. Bake 3 minutes. NOTE: If you are using roasted cashews, add both the cashews and the coconut flakes to the oven together and toast 3 minutes.
Take out of the oven and allow to cool 5-10 minutes.
Add cashews and coconut flakes to food processor and process a total of 6-7 minutes. You will want to pause it and scrape down the sides 1-2 times during processing.
Store in an airtight container in the pantry about 1 month or in the fridge up to 3 months.
Other flavors you could add:
Cinnamon: Add 1 tsp. cinnamon to make this have a warm undertone
Pumpkin spice: Add 1-2 tsp. pumpkin pie spice to the cashew coconut butter while still in the food processor so you can get it evenly distributed.
Chocolate: Add ½ cup of chocolate chips when you start to blend the mixture to make a chocolate cashew coconut butter.
Espresso cacao: Add 1/2 – 1 tsp ground espresso and 1-2 tbsp cacao nibs once the cashew coconut butter is smooth. Turn on food processor for 20-30 more seconds to slightly break up cacao nibs and fully incorporate.
Store in an airtight container in the pantry up to 1 month or in the fridge up to 3 months. Note the cashew coconut butter will get hard if stored in the fridge. Microwave 5-10 seconds or let sit on the counter for 10-15 minutes to thin it out after refrigeration.