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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