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

S’mores Almond Butter

gluten-free, dairy-free // yields ~2 cups

2 cups raw almonds

2 tablespoons coconut sugar

1 1/2 teaspoons unsweetened cocoa powder

1/4 teaspoon salt

scant 1/4 teaspoon vanilla beans, from 1-2 scraped vanilla bean pods

1/2 cup chopped marshmallows, 1/4-inch pieces

3/4 cup crushedgluten-free graham crackers, or graham cookies

6 tablespoons chopped dark chocolate

3 marshmallows chopped, 1/4-inch pieces

Preheat your oven to 320* F. Place almonds on a large baking sheet in a single layer and roast for 10-12 minutes until light golden brown. Stir once while roasting. Let cool for 15 minutes.

Place almonds in a large food processor [11-cup works well] and process until you reach a drippy texture, scraping the bowl as needed. Almonds will turn to meal, then clump, then smooth out, then turn drippy. ~7-10 minutes – Add in the sugar, cocoa powder, and sea salt and process until drippy.

Place the 1/2 cup of marshmallows into your food processor and pulse about 20-30 times until fully incorporated and marshmallows are chopped more finely. Do not turn to the “on” position, or the almond butter will turn into a thick dough ball.

Pour almond butter into a bowl and let come to room temperature. Stir in the graham crackers and chocolate until combined. Stir in the 3 chopped marshmallows. Store in sealed jars in a pantry or cupboard for 3-4 weeks or in the fridge for longer [storing in the fridge will create a much stiffer consistency].

notes: To crush graham crackers: Place grahams in a sealed bag and crush with a rolling pin or the back of a wooden spoon. They don’t need to be crushed to a fine crumb. Sub sucanat or pure cane sugar instead of coconut if needed. This recipe is vegan if using vegan marshmallows/chocolate/graham crackers. The graham crackers I used were not vegan [included honey] but if you’re not gluten-free you may be able to find vegan grahams. Non-GF graham crackers and non-vegan marshmallows can be subbed if desired.

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Coconut Pecan Walnut Cashew Butter

Coconut Pecan Walnut Cashew Butter

S’mores Almond Butter

S’mores Almond Butter

Edible Perspective

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