1 pound California walnuts
1/2 cup shredded unsweetened coconut
3-4 teaspoons coconut oil
Toast the coconut in a dry pan at low heat until golden brown. Let cool.
In a blender or food processor, grind the walnuts for 3-4 minutes until the mixture becomes sticky or paste-like.
Add the toasted coconut and blend well.
Add the oil, a little bit at a time until the walnut butter binds together (about 5-10 minutes).
Spoon the Coconut Walnut Butter into a container with a lid, seal, and store in the refrigerator until ready to use.
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