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 |

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 |

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 |

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 |

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 |

Superbutter to the rescue!

I should probably stop now.