2 ½ cups dessicated coconut
¾ cup grated palm sugar
1/2 cup ghee (ghee is butterfat without the lactose and casein so it’s usually easy to digest for those who have dairy sensitivities)
1 1/2 cup raw cashew pieces – soaked for an hour and drained (needs 1 cup almond milk and ½ cup warm water)
2 tbsp coconut oil
¼ tsp vanilla extract
1/4 tsp sea salt
1) Grate the palm sugar and add to desiccated coconut, maca powder and ghee and process on medium speed gradually increasing speed. The mixture will start to moisten and clamp together.
2) When the mixture has become a pasty consistency then, add the cashew pieces including the liquid it was soaked in, vanilla, chia seed and coconut oil. Resume processing on high speed until the spread becomes smooth and creamy, for about 2 to 3 minutes or if you want texture then shorten the processing time.
3) Finally add the salt and process on high for one last minute. Pour the finished spread into air tight glass containers and store in a cool, dry place.
1 pound of the best quality Butter you can buy (preferably unsalted)
Fine Mesh Skimmer
Glass Container for storage
Melt butter in a pot using a wooden spoon to stir the butter and speed along the melting process. When butter is completely melted and starts to bubble then slightly reduce heat to avoid any splattering. Cook for 25 to 30 minutes or until the milk protein has completely separated. There will also be a formed layer of milk protein bit on the top and bits on the bottom of the pot. Carefully skim the top layer off until Ghee looks clean but discard any bits at the bottom of pot.