Jungle Nut Butter (makes about 1.5 cups)

~ gluten free, vegan, soy free, sugar free ~
Inspired by Rainforest Nut Butter by Nuts to You Nut Butter Inc.
Ingredients

1.5 cups raw brazil nuts
1.5 cups raw cashews
1 cup shredded coconut (unsweetened)
1 tsp pure vanilla extract
pinch of sea salt

Directions

  1. Preheat your oven to 350 degrees and line a flat baking sheet with parchment paper.
  2. Lay down your raw cashews and brazil nuts, place the pan on the middle rack of the oven, and bake for about 8-10 minutes, flipping the nuts halfway through. You really have to watch them in the last couple of minutes – nuts go from toasty to burnt in no time at all!
  3. Remove from the oven, let cool slightly, then toss in your blender or food processor, along with the shredded coconut.
  4. Process until smooth, adding a touch of coconut oil as necessary. Time will vary depending on the machine you’re using.
  5. Once you’re satisfied with the texture, add in the vanilla and sea salt and process for another 30 seconds to incorporate.
  6. Let cool before storing and consuming.



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