1.5 cups Cashews
1 Tbsp Coconut Oil, melted
1 packet Incas Lucuma Powder
1 packet Incas Gelatinized Maca Powder
1⁄2 tsp Ground Cinnamon
4 tbsp water
Pinch Sea Salt
1. Pour the Cashews into a food processor and process on high until smooth, about 5-10 minutes, depending on the strength of your food processor.
2. Every few minutes, add water and continue to blend until the
cashews have turned into butter.
3. Blend in the melted coconut oil, Incas Lucuma Powder, Incas Gelatinized Maca
Powder, cinnamon and sea salt.
4. Transfer to a small jar or air-tight container and store in the fridge for up to 1 month.