Toasted Coconut Walnut Butter
This buttery, earthy and toasted walnut butter has the essence of coconut and the texture of cookie dough.
Servings 1 Small Mason Jar
- 1.5 cups walnuts
- 1/4 cup unsweetened coconut
- 1/4 tsp kosher salt
- 1.5 tsp sunflower oil or other light oil
- 1/2 tsp maple syrup
- 1/2 tsp coconut extract optional
Preheat oven to 350*
Toasted walnuts for 6 minutes, until fragrant.
In the same pan, toast coconut for 4 minutes, being careful not to burn.
Add walnuts, salt, oil, maple and extract to a food processor and process for 60 seconds or so - until a nut butter the consistency of cookie dough forms.
Pulse in the coconut for 5-6 pulses, until combined.