Nut Butters...don't BUY them, MAKE them!

Why you might ask? Well, one because it's HEAPS cheaper and two because it's fun and easy! So this recipe works for coconut, almonds, walnuts, pecans, sunflower seeds, sesame seeds, etc. I've made butters at home for almost every nut and seed you can name.

Ok, now here's a note about doing this with nuts and seeds. The cooking times will vary but the process is exactly the same...EXCEPT, if you want crunchy seed or nut butter, process about 75% of the batch until completely smooth, and then add the rest in and process until chopped and combined. Seeds roast quickly just as the shredded coconut does. Nuts take a little longer. Keep in mind that coconut has STABLE saturated fat which is ideal for cooking and heating. Seeds and other nuts contain different types of fat and are not great for heating. So, I recommend sticking to raw or only SLIGHTLY roasted nut and seed butters. Enjoy! 



Toasted (or Raw) Coconut Butter 
makes about 8 oz...perfect for a half pint mason jar!

WHAT YOU NEED

• 1/2 lb unsweetened, shredded coconut (I buy mine organic, in bulk from El Cerrito Natural Grocery for $2.99/lb) 

WHAT TO DO

1. Heat your oven to 350F. If you want raw coconut butter, start at step 4.
   
2. Spread the coconut out flat on a baking sheet. It's OK if the layer is thick, just make sure it's level for even toasting!
   
3. Bake the coconut at 350F for about 3 minutes, then switch to broil and cook an additional 1-2 minutes. This process happens QUICK. A minute over and your coconut may start to burn so keep an eye on it!
   
    
4. While it's still hot, add the coconut to your food processor with the standard blade in place. A quality, high powered blender may work as well! 
   
5. Process until smooth. This takes just a few minutes when the coconut is hot, and possibly a few minuted more when it's raw. Depends on your machine. The longer you keep the blade running, the smoother it will be. So, if you want crunchier coconut butter, check it after a minute or two and test out the consistency. 
   
6. Store butter in an airtight, glass container and let cool slightly before closing. Keep at room temperature, do not refrigerate! 

Add-ins are a great way to have fun with homemade butters and create different flavor profiles! Recommended add-ins:

• pecans 
• cinnamon
• cocoa powder
• vanilla extract
• dark chocolate (85% or higher)

Serving suggestion. Hot, toasted coconut butter over sliced apples with freshly ground cinnamon and cocoa powder.  An amazing treat!!