Toasted Coconut Cashew Almond Butter

Do you know how simple it is to make your own nut butter? It is, I promise. It's also a lot less expensive than buying a jar. Customizing the flavors and the choices of nuts leave you with endless possibilities. This is a recipe using coconut cashews and almonds but if you're feeling adventurous change it up, even the ratio of nuts can change, I chose the amounts based on what I had at home.

Toasted Coconut Cashew Almond Butter

1 1/2 cup raw cashews
1/2 cup raw almonds
3 tbsp unsweetened coconut flakes
1 tbsp chia seeds (optional)
1 tbsp raw honey
salt, to taste

Preheat oven to 350 degrees

Mix together cashews, almonds, coconut flakes, chia seeds and honey in a bowl. Pour onto a baking sheet lined with parchment paper, spread out in a single layer. Bake in oven for about 12-15 minutes, stir every 5 minutes so they don't burn.

Cool for a few minutes on the pan then transfer into the bowl of a food processor. Blend until creamy, stopping to scrape down the sides of the bowl a few times. This can take up to 15 minutes, so be patient. Add salt to taste and process a bit longer to mix it in. Transfer to a jar and store in the fridge.