Coconut Cashews

Ingredients

• 3 cups cashew halves

• 1 Tbsp coconut oil, melted

• 1/4 cup coconut milk (from the can)

• <1/4 cup coconut sugar

• 1/2 cup coconut flakes, minced

Instructions

1. Place cashews in a large bowl. Melt coconut oil and pour over cashews.

2. Open up the can of coconut milk and whisk it smooth. Measure out ¼ cup and add it to the nuts. (Save the leftover coconut milk for smoothies or to cook rice with.)

3. Add the sugar to the nuts and fold the coconut-cashew mixture until everything is mixed well.

4. Spread nuts onto a silicone lined baking sheet.

5. Quickly pulse the coconut flakes in a food processor or blender until fine. Save for a later step.

6. Bake cashews at 300 degrees Fahrenheit for 10 minutes. Stir.

7. Bake 10 minutes more. Stir.

8. Bake 5 minutes more. Add the fine coconut flakes and stir to coat the cashews.

9. Bake 10 more minutes (for a total of 35 minutes cook time) or until all the sugary mixture has stuck to the nuts and there is no liquid left.