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.

3 ingredient

Coconut Cashew Sunflower Butter

Ingredients

• 2 cups of Anthony’s Goods Unsweetened Coconut Shreds
• ½ cup of Anthony’s Goods Raw Cashews
• ½ cup of sunflower seeds

Directions

1. Preheat a skillet over medium heat.
2. Add the coconut shreds to the skillet and cook over medium-low heat, stirring frequently until the coconut is toasted and golden.
3. Next, add the toasted coconut to a food processor and process until the coconut is smooth.
4. Add the cashews and sunflower seeds to the food processor and process everything together until smooth.
5. Add the coconut cashew and sunflower butter to a container and store in the refrigerator.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Dairy-Free, Gluten-Free, Keto, & Vegan

Yields: 1 ½- 2 cups