Nutrition per serving may change if servings are adjusted.
1½ cups unsalted cashews
⅓ cup unsweetened coconut flakes
2 tablespoons sesame seeds
1 tablespoon canola oil or melted coconut oil (see Tip)
¼ teaspoon salt
Preheat oven to 350°F.
Spread cashews, coconut and sesame seeds in a shallow baking dish. Bake, stirring once or twice, until fragrant, 8 to 10 minutes. Transfer to a food processor; add oil and salt. Process, stopping to scrape down the sides (and give your food processor a little rest) as needed, until smooth and creamy, at least 8 minutes and up to 10 minutes.
Make Ahead Tip: Store airtight at room temperature for up to 1 month.
Coconut oil is solid at temperatures below 76°F. To melt solidified coconut oil, remove the lid and place the container in a bowl of very hot water; stir frequently until melted.
198 calories;17 g fat(5 g sat); 2 g fiber; 10 g carbohydrates; 5 g protein; 20 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 34 mg calcium; 2 mg iron; 78 mg sodium; 174 mg potassium
Delicious! I find that it works best to add the coconut oil at the end - smooth and creamy.
April 12, 2016
By: EatingWell User
This stuff is amazing. It's like a nut frosting. I used raw, unprocessed ingredients and toasted them myself (don't skip that step). I also added a pinch of stevia, although it probably didn't even need it. Now I am just trying not to eat the whole jar.