Beet & Maca Cashew Butter


3 cups raw, unsalted organic cashews

1 - 2 Tbsp liquid coconut oil

1 Tbsp @bareorganicssuperfoods beet powder

1 tsp @bareorganicssuperfoods maca

Sea salt to taste


1. Roast cashews at 350°F for 8 minutes, shaking halfway through.

2. In a food processor, add in roasted cashews and mix 1-2 minutes until they form a flour. Add in coconut oil.

3. Keep mixing (~5 minutes), scraping the edges as needed. Eventually, you’ll start to see a butter form.

4. Once the cashews form into a smooth, butter consistency, add in beet powder, maca and a pinch of sea salt. Mix once more.

5. Enjoy the cashew butter warm or store in an airtight container in the fridge for up to two weeks.

Recipe includes: