This is the easiest recipe to make, yet it is so good. Enjoy as a healthy snack or even serve as dessert. The coconut and cinnimon give it a sweet, exotic flavor. Try using a variety of apples or if you only want to use one type we suggest Granny Smith apples. This recipe is good with all kinds of apples but the tartness of the Granny Smith Apple with the nutty cashew flavor results in a very nice balance. Store the extra coconut cashew butter in a jar in the pantry for up to 6 months. Do not refridgerate. 

Directions

CASHEW BUTTER:
Pour melted coconut oil in strong blender, add cashews, and sea salt and blend. Blending time will vary depending on the strength of your blender and desired consistency. If your blender is not very strong you will need to give it breaks in-between blending to let the motor cool down. Cashew butter requires a significant amount of time to blend before you will reach the desired consistency. Keep blending until a creamy peanut butter consistency is achieved. Once you are happy with the consistency transfer the butter to jars with lids. I like to use wide mouth 4 oz Ball Jars so i’t easy to dip with the apples and when I am ready to serve I can just open the jar and serve it right out of the jar. 

APPLES:
Cut apples into slices and arrange on plate or platter. Depending on how many people you are serving will determine how many apples to cut up. If you are making a snack for one, then only cut up one apple. If you are serving the apples along side other snacks then I suggest cutting up about 1/4 to 1/2 apple per person depending on how many other snacks there are and how thick you are cutting each slice.

PLATING:
Place jar of Coconut Cashew Butter on plate or platter with apples and dust with cinnamon and serve.