Description
Delicious, nutty Paleo Roasted Coconut Butter. This recipe is Whole 30 approved, Paleo, Vegan and can be made allergy free.
Ingredients
Scale
- 3 cups shredded coconut
- 1/4 cup dry roasted, unsalted macadamia nuts* (optional)
- 1/4 cup raw Brazil nuts (optional)
- 1/4 tsp pink salt* (optional)
Instructions
- Preheat oven to 350 degrees F.
- Spread shredded coconut on a large baking pan.
- Place coconut in the oven and bake at 350 degrees for 5-10 minutes or until a light golden brown in color.
- Remove baked coconut from oven and let cool for a few minutes.
- Combine all ingredients in food processor and blend until smooth, stopping to scrape the sides every so often.
- Remove from food processor and store in glass jar at room temperature.
Notes
*If using salted macadamia nuts, then do not add 1/4 tsp salt
**Coconut butter hardens at room temperature. To melt, simply warm it in the microwave for a few seconds. Be careful not to microwave it too long or it will burn. Another option is placing the jar of coconut butter in hot water (but this takes longer).