Raw Coconut, Cardamom, & Rose Cashew Butter

Raw Coconut, Cardamom, & Rose Cashew Butter

Prep Time: 20 minutes

Cook Time: -

Servings: 16 oz

Ingredients:

• 4 cups raw cashews
• ½ cup unsweetened coconut flakes
• 1 tbsp dried rose petals (optional)
• Pinch of salt
• 1 tbsp ground cardamom (add less if you want a less pronounced cardamom flavor)
• 1 tsp rosewater (add more to taste)
• ½ tsp vanilla bean powder (or 1 tsp vanilla extract)
• Neutral oil (optional), like avocado oil, grapeseed oil, or canola oil

Directions:

1. In a high speed blender, add the raw cashews, unsweetened coconut flakes, dried rose petals, and a pinch of salt.
2. Starting on low, blend the nut mixture, increasing the speed. If you have it, use a tamper to push the nut mixture down. Alternatively, stop blending every so often and scrape down the sides. This will take longer than usual to blend, as the end nut butter is very thick.
3. Optionally, add a neutral oil a teaspoon at a time to help things blend and/or if you want a runnier consistency.
4. Once it has reached your desired consistency, add the ground cardamom, rosewater, and vanilla bean powder. Blend until fully combined.
5. Store in a sealable jar in the fridge for up to 3 months, or room temp for up to one month (for the best freshness).