Coconut Pecan Walnut Cashew Butter

Alternative recipe title: Superbutter!  Like, Superman.  Just one word.  Because this nut butter is pretty dang super. 

Coconut Pecan Walnut Cashew Butter | edibleperspective.com

This was actually a result of being wiped clean of all nut butters, all peanuts, and all almonds.  Peanut butter + almond butter are two butters I have on hand almost all of the time.  When I run out I always have more nuts on hand to roast and whirl in the food processor.  Usually.

Coconut Pecan Walnut Cashew Butter | edibleperspective.com

Not only was I out of peanuts + almonds but my entire nut supply was almost entirely depleted.  So, out of desperation I threw cashews, walnuts, pecans, and coconut into the food processor.  No roasting, no other ingredients, just threw it all in.  And in about 5 minutes I had the most delectable, drippy butter to ever exist.  I didn’t think it would be bad, but I didn’t think it would be great.  I just knew it would get the job done.

Must eat nut butter with breakfast!

Coconut Pecan Walnut Cashew Butter | edibleperspective.com

And then a star was born and two weeks later I was making it again to share with all of you.

Coconut Pecan Walnut Cashew Butter | edibleperspective.com

Print this!

Coconut Pecan Walnut Cashew Butter

gluten-free, vegan // yields appx. 1 cup

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup raw pecans
• 1/2 cup raw cashews
• 1/4 cup raw walnuts

optional add-ins: 1/2 teaspoon vanilla extract, pinch of salt, coconut sugar [2-4 teaspoons]

Place all ingredients in your food processor [11c capacity works well] and turn on.  Scrape the bowl as needed and continue to process until smooth and drippy.  Store in a sealed jar in your pantry or cupboard for 3-4 weeks [may last longer] for a spreadable texture.

notes: The nut butter will firm up a bit as it sits.  To make drippy again scoop out portion and heat at a low power in the microwave for a few seconds at a time until soft.  You can also store in the fridge to keep for a few months but it will harden.  You can chip/scrape out the desired amount and it will melt on a hot breakfast [like oatmeal] or reheat as described above.  Do not use low-fat coconut or sweetened coconut or flaked coconut.  Only use unsweetened shredded coconut.

Oh!  And!

If you feel like getting crazy you can make a chocolate version.

Make the nut butter as stated above and then add 4 teaspoons of unsweetened cocoa powder with 1-3 tablespoons of pure cane sugar or coconut sugar.

Coconut Pecan Walnut Cashew Butter | edibleperspective.com

Superbutter to the rescue!

I should probably stop now.

Ashley

No-Bake Summer Berry Crisp ~ 3 ways

This no-bake, fruity-delicious dessert is the perfect compliment to yesterday's super simple pasta salad.

And because it's so easy I've made 3 different versions for you to choose from.  I whipped up all 3 of these in less than 10 minutes.  

No oven.  No fussing.  No hot, soggy fruit.

This topping is great on a wide variety of things beyond fresh fruit:

• oatmeal...errr...overnight oats -- it's way to hot for hot-oats!
• sprinkled in a peanut butter + jelly sandwich
• on ice cream or a thick smoothie
• banana soft serve
• yogurt!
• with coconut whipped cream + fruit

So what else is going on behind the food + photos?  You know, with life!

This summer has been out.of.control.insane.  In good ways, in great ways, in crazy ways, in stress-inducing ways, in a million different ways.  

One great thing:  I am absolutely obsessed with cycling.  I just can't get enough.  It's been this way for a couple of years now but even moreso this summer.  I have so much to learn + so much strength to gain, and I can't wait dive in further.  I naturally tend to more cardio in the summer months, mostly in the form of cycling + walking.  Although, I actually have gotten back in the pool lately after a 1 1/2yr hiatus.  Swimming is like a whole body meditative stretch.  Anyway...cycling!  Everything about it--the whole outside fresh air thing, wind in the face, the mind-clearing rush, sun on the back, muscle-hurting fun--it's just so so great.  A definite summer highlight.

Another great thing:  My friends.  I'm not really even sure how to describe these true gems in my life.  All I know is that I feel so lucky to be surrounded by them.  They made this girl feel extra-special-loved on her birthday last week.  One of my favorite days ever.

This whole being 30 thing isn't so bad.  Really.  If anything, it has made me reflect on the GOOD, be more thankful for the things I have, and stay positive for whatever it is that may come next in my life.  I get a little verklempt [choked up] thinking about it all!

So....

Back to dessert?

Print this!

No-Bake Summer Berry Crisp~ 3 ways!

gluten-free, vegan, [2] grain-free // serves 8-12

Coconut Almond Walnut Crisp -my favorite!

• 1/2 cup raw almonds
• 1/2 cup raw walnuts
• 1/2 cup unsweetened flaked coconut, or 1/3 cup unsweetened shredded coconut
• 2 tablespoons coconut sugar,sucanat or brown sugar
• 1 1/2 tablespoon unrefined coconut oil, softened
• 1 tablespoon brown rice syrup, or honey
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• pinch of salt

1. Place almonds in a large food processor for about 20-30 seconds until you have a slightly coarse almond meal.  Be careful to not overprocess or it will start to form nut butter.
2. Add in all other ingredients and pulse until it starts to lightly stick together and is uniform in size.  About 12-20 pulses. 
3. Taste and add more coconut sugar if desired.
4. The mixture should be moist but not overly oily or dough-like and easily crumbled over the fruit.

Cinnamon Oat + Nut Crisp

• 5 medjool dates, pitted
• 1/2 cup gluten-free rolled oats
• 1/2 cup chopped walnuts
• 1 tablespoon pure maple syrup
• 1 tablespoon unrefined coconut oil, softened
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• pinch of salt

1. Place the pitted dates in your food processor and turn on until chopped into small pieces.
2. Add in all other ingredients and pulse until the mixture starts to come together and is uniform in size.
3. The mixture should be moist but not overly oily or dough-like and easily crumbled over the fruit.

Ginger Cashew Crisp with Lemon

• 1/2 cup raw almonds
• 1/2 cup raw cashews
• 2 tablespoons coconut sugar, sucanat or brown sugar
• 1 tablespoon unrefined coconut oil, softened
• 1 tablespoon brown rice syrup, or honey
• 1-1 1/2 teaspoons ground ginger
• 1/2 teaspoon pure vanilla extract
• pinch of salt
• zest from 1-2 lemons, to top

1. Place almonds in a large food processor for about 20-30 seconds until you have a slightly coarse almond meal.  Be careful to not overprocess or it will start to form nut butter.
2. Add in all other ingredients and pulse until it starts to lightly stick together and is uniform in size.  About 12-20 pulses. 
3. Taste and add more coconut sugar if desired.
4. The mixture should be moist but not overly oily or dough-like and easily crumbled over the fruit.
5. Toss [or top] fruit with desired amount of lemon zest before topping with crisp then serve.

Fruit

• 6-8 cups summer fruit - strawberries/blueberries/raspberries/blackberries/cherries/peaches/nectarines

1. Rinse + lightly pat fruit to dry.  If using strawberries or stone fruits, slice into bite-sized pieces.
2. Place fruit in a baking dish [~7x11] or individual serving cups and top with desired crisp.
3. Assemble up to 1 hour before serving and refrigerate until ready to serve.

tips/substitutions: The texture of all 3 recipes should slightly hold together if pressed but also easily crumble over the fruit.  It should not be dry at all.  If for some reason it seems dry, pulse in 1/2 tablespoon softened coconut oil.

Sadly, I am out of ice cream.  Guess I'll be forced to whip up a batch tomorrow.  Oh, darn.

Ashley