Deliciously Addictive CocoShew Butter
For the entire duration of my last Whole30® challenge, which ended up lasting 62 days after all, I have not had a single bite of any kind of nut butter.
Or coconut butter, for that matter.
In fact, I had even set up a no nut policy for myself because I know full well that nuts and nut butters are HIGHLY addictive for me.
No word of a lie, I used to have at least 3 to 4 different varieties in my cupboards at all times, which had to include AT LEAST one jar of my favorite and oh! so precious Raw Cashew Nut Butter.
You see, nut butters for me are what’s known as Foods With No Breaks.
It’s the kind of food that will call me from all the way in the very back of the cupboard and still, I will hear it loud and clear. Louder and lovelier than anything I’ve heard before. Just what I imagine an angel would sound like.
Sometimes, I think it even goes something like this:
“We are the Borg. Resistance is futile. YOU will be assimilated!”
It doesn’t matter how many obstacles I put in front of it in a effort to dissuade me from reaching for the jar and sampling a spoonful… I will beat them all, spoon in hand. And I’ll never stop at just one.
That one little taste will generally lead to a second, and a third, and sometimes even a fourth one!
One quick glance at the nutrition facts for this particular baby and you’ll instantly understand why this can become a serious problem!
Something HAD to be done.
So when I embarked on this second Whole30®, I knew full well that I needed to fix my issues with nut butter and it is almost specifically for that reason that I decided to take the challenge again.
That and the fact that my nightly “munching” habits had gotten crazy out of control.
So I had added 2 additional rules to the official list: One- I was not to eat ANYTHING AT ALL after dinner and two- I was not to eat nuts in any way, shape or form (although I did reinstate nuts for the second part of my challenge, but was only to enjoy them as part of a recipe and never as a snack).
Funny thing is I ended up using nuts only twice during the final 31 days of my challenge where I’d allowed them.
Good girl!
I have to admit that it took me only about a week after my challenge was over before I felt the need to make me a fresh jar of nut butter, but this time I decided that I would try and turn it more into good source of healthy fat.
To do that, I used mostly coconut, to which I added raw cashews, pure cacao butter and beautiful, tasty, creamy, dreamy, golden ghee!
Can you tell that I have developed a very sudden affection for ghee? OMG is that stuff ever good! Mixed in with this decadent CocoShew butter, it gives it that little bit of an edge: a faint, very distant and subtle taste of luscious, sweet caramel.
Oh, the dream, I tell you.
And I’m very happy to report that I’ve made this batch over 2 weeks ago now and I’ve only eaten about one quarter of the jar.
Plus, I haven’t only been eating it by the spoonful: I’ve been using it as a garnish for my Coconut Omelette, Scrambled Eggs and Low Carb Pancakes.
Did I tell you it was a dream?
A dream, I tell ya!
Deliciously Addictive CocoShew Butter
Ingredients
- 4 cups unsweetened shredded dried coconut
- 1 cup raw cashews
- ¼ cup organic ghee
- ¼ cup pure organic cacao butter, chopped
- ½ tsp Himalayan or unrefined sea salt
Instructions
- In the bowl of your food processor, add the shredded cococonut and process until it releases enough oil to turn into butter, which generally takes anywhere from 5 to 15 minutes, depending on the food processor and coconut that you are using.
- Once the coconut has turned into butter, add the raw cashews and resume processing until you get a luscious creamy butter once again, about 2 minutes.
- At this point, you want to add the ghee, cacao butter and salt. Your butter should be warm enough to take care of melting the cacao butter for you but you can melt it beforehand if you want to.
- Let the blade spin for a good minute, just to make sure everyting is nicely combined and deliciously creamy.
- Transfer the delicious butter into a glass jar (or 2 or 3 if you want to make smaller jars), then grab a rubber spatula and lick that bowl clean!
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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19 Comments on “Deliciously Addictive CocoShew Butter”
They would make such perfect gifts for the festive season. Love the idea.
Right on! And what a great gift it would make, too! I’d be happy to receive that, for sure. I think I’ll make a jar or two for myself this Christmas… I might even create a special Festive version. Now that would be grand!
This does sound good. I love the idea of cashew/coconut combination. I’m curious about what role the ghee and cocoa butter play. Would the recipe work using just the cashews and coconut? With other nut butters I’ve made there has been no need for additional oils/fats.
Like I said in the post, I was looking to turn this nut butter into a better source of healthy fat for me, so that’s why I chose to add the cacao butter and ghee. Of course, the recipe would still work without them, only it wouldn’t taste the same! But you’d still manage to turn the coconut and cashews into butter, that’s for sure!
Thanks, Sonia. I would probably have to leave out one or the other to keep it within the fat calorie guidelines for the eating plan we are on. I’m still very intrigued by it, so I’ll figure it out somehow. 🙂
Hands down cashew butter is the best, and mixing it with coconut, ghee and cocoa? Well my friend, I think you just outdid yourself here!
PS I love that you say cacao and not cocoa, it’s so cool (and European!)
Ah! You should taste it! Heaven on a spoon, my friend!
And I just can’t bring myself to call it cacao cocoa. It just doesn’t come naturally. I used to make a conscious effort to change it, but I’ve given up on that. Besides, cocoa just reminds me of Cocoa Puffs or ultra sugary Hot Cocoa Powder. So cacao it is for this foodie. Call me poetic! 😉
There is a considerable amount of saturated fat in each serving – 59% of your daily amount for 1 tbl. Ghee, cocoa butter, cashews and coconut all have high saturated fat content. I’m curious to know why this is considered a good source of healthy fats.
Cashews are more healthier than any other foods which has more vitamins and helpful to gain nutrients. I have read your delicious combination of coconut and cashew butter. Mouth watering food!. Glad to see.
Men i wish i had cacao butter but is not in my island (not that i know of lol).. I wonder if i can do without..
Sure you can, Jo. The flavor and texture will be slightly different, that’s all!
Are you canning/sealing this in the traditional way? What size jars? I’m thinking of this for gifts but not sure of the shelf life.
I’m a bit concerned making this- its super thick and not turning out the way it is in the picture. I’ve been blending for over 30 minutes and it still looks like cookie dough. The flavor is also bland so I tried to add some vanilla to try to sweeten it up. ,It helped somewhat. What do you recommend to do when it’s just not turning creamy!
It’s probably the water content in the vanilla that caused it to “separate”, Caro. Unfortunately, I don’t think you can do much about it, other than to try and get that water to evaporate… Spread it thinly on a baking sheet and dry it in the oven at very low temp for a little while. This might do the trick!
I’m going to make this!
For now I prepared everything to make your Graham Cracker Nut Butter, but this is next on my list.
I just finished your ‘Orgasm in a Jar’ and it was just as good (bad?) as you warned. I ate it all by myself within a week!
I will be checking often for new nut butter recipes 😉
Glad to hear you loved the orgasm in a jar, Agnieszka! It honestly was my favorite creation so far! Hope you like the other ones, too, and yes, keep an eye out as I will be adding more recipes for sure! 🙂
Perfect dessert. I love everything about it. It looks delightful. Thanks for sharing it!
Hello
I just made this nut butter and came up with a different nutritional value per 1 Tbsp.
How did you get your nutritional facts?
I made the recipe you listed but cut it in half. While I was transferring the butter to Tupperware, I counted the number of Tbsps. I counted 19 Tbsps, logged it as a New Recipe in My Fitness Pal (19 servings) and came up with the following:
Total Calories: 88
Total Fat: 8.8
Sat Fat: 5.9
Carbs: 2.7
Protein: .9
How did you get yours? 🙂
Thank you for your time.
-Reader from Alaska
I got mine using the recipe analyzer on caloriecount.com. I calculated it again and got the exact same values. Make sure you use the right base ingredients to start with. It is my experience that a lot of the ingredients in these databases often have the wrong nutritional information.