TweetJungle 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
- Preheat your oven to 350 degrees and line a flat baking sheet with parchment paper.
- 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!
- Remove from the oven, let cool slightly, then toss in your blender or food processor, along with the shredded coconut.
- Process until smooth, adding a touch of coconut oil as necessary. Time will vary depending on the machine you’re using.
- Once you’re satisfied with the texture, add in the vanilla and sea salt and process for another 30 seconds to incorporate.
- Let cool before storing and consuming.
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