Crunchy Coconut Walnut Butter
Ingredients
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1 pound California walnuts
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1/2 cup shredded unsweetened coconut
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3-4 teaspoons coconut oil
PREPARATION
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Toast the coconut in a dry pan at low heat until golden brown. Let cool.
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In a blender or food processor, grind the walnuts for 3-4 minutes until the mixture becomes sticky or paste-like.
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Add the toasted coconut and blend well.
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Add the oil, a little bit at a time until the walnut butter binds together (about 5-10 minutes).
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Spoon the Coconut Walnut Butter into a container with a lid, seal, and store in the refrigerator until ready to use.
NUTRITION
- Calories: 210 cal
- Total Fat: 21 g
- Saturated Fat: 3.5 g
- Polyunsaturated Fat: 14 g
- Monounsaturated Fat: 2.5 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Carbohydrates: 5 g
- Dietary Fiber: 2 g
- Total Sugars: 1 g
- Added Sugars: 0 g
- Protein: 5 g
- Vitamin D: 0 mcg
- Calcium: 29 mg
- Iron: 1 mg
- Potassium: 144 mg