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.
