Coconut Cashew Sunflower Butter
1 ½- 2 cups
YIELD
10 minutes
PREP TIME
10 minutes
BAKE TIME
20 minutes
TOTAL TIME
Ingredients
2 cups of Anthony’s Goods Unsweetened Coconut Shreds
½ cup of Anthony’s Goods Raw Cashews
½ cup of sunflower seeds
Instructions
Preheat a skillet over medium heat.
Add the coconut shreds to the skillet and cook over medium-low heat, stirring frequently until the coconut is toasted and golden.
Next, add the toasted coconut to a food processor and process until the coconut is smooth.
Add the cashews and sunflower seeds to the food processor and process everything together until smooth.
Add the coconut cashew and sunflower butter to a container and store in the refrigerator.
LEARN TO MAKE IT
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