Pistachio and Coconut Butter

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 1 cup (120 g/4.2 oz) pistachio nuts

1 cup (75 g/2.6 oz) shredded unsweetened coconut 

1 cup (130 g/4.7 oz) macadamia nuts 

1 teaspoon sugar-free vanilla extract or

½ teaspoon vanilla powder

Pinch salt

Instructions:

 In a meals processor, mix the pistachios, coconut, macadamia nuts, vanilla, and salt. Pulse till easy. The precise period of time will depend on your  processor. Spoon the butter right into a glass container. Seal and retailer at room  temperature for as much as 1 week or refrigerate for as much as 3 months.

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