To make coconut cashew butter, simply blend 3 cups of raw (or even better, activated<\/strong>) cashews with 1\/4 cup coconut oil until it has a smooth, nut butter consistency. Transfer to a jar (or two depending on the size of your jar) and store in the fridge (in summer) or pantry (in winter). You can also use this butter for making raw desserts, in baking, blending with coconut water or filtered water for a cashew milk, or as an accompaniment to fresh and\/or dried fruit (think fresh dates stuffed with creamy cashew butter … dessert-gasm central!)<\/p>\n