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November 16, 2018 3 min read 0 Comments

Using coconut and cashew butter as a base, this versatile recipe is a two-in-one that can go savoury or sweet.

High in protein and micro-nutrients it’s inspired by traditional Indonesian ingredients. Ideal for making vegan cream cheeses and as a flavor booster in Asian-inspired dishes. For use in spreads and as a vegan ice cream base coconut sugar is recommended due to its naturally low glycemic index.



600 g

7 ¼ cups


Unsweetened Shredded Coconut (NOT coconut flour*)


400 g

3 ⅓ cups


Unroasted Cashews



½ cup


Coconut sugar (optional)



⅓ cup + 1 tbsp


Freeze-dried Mango powder (optional**)





Freeze-dried Pineapple powder (optional**)

*Coconut shreds are dried coconut flakes, while coconut flour is the remaining pulp left from the extraction of coconut milk. Therefore coconut flour will be too high in fiber and too poor in coconut oil for this specific recipe.

**Freeze-dried fruit powders available on the market can differ greatly in flavour and levels of acidity, we therefore recommend to start your recipe with  ⅓ cup + 1 tbsp / 40g of fruit powder and then taste the end result. After tasting, if you desire a fruitier product, gradually increase the quantity of powder up to ¾ cup / 80g.


  1. Lightly roast the cashew nuts by placing them in a thin layer in a convection oven at 265°F/130°C for 10 minutes.
  2. Grind the cashews and the coconut shreds by pulse-crushing them in a Mixer-Grinder/Cuisinart for approximately 1 minute, obtaining a fine cashew and coconut wet sand-like mixture.
  3. Start adding the cashews and coconut mixture into your Premier Chocolate Refiner, until you obtain a smooth paste. If necessary, gently increase the temperature using a heat gun. Never exceed 140°F/60°C.
  4. Let process for about an two.
  5. The cashews and coconut cream is now ready to be used and enjoyed in your sweet and savoury recipes!

If you wish to create a fruity spread proceed with the following optional steps:

  1. While the Premier Chocolate Refiner is processing the nut butter, dry the coconut sugar by placing it in a thin layer in a conduction oven at 120°F/50°C for about 20 minutes.
    (NOTE: Coconut sugar has a very high moisture content. If it is not properly dried before use, it can cause the product to seize.)
  2. Once the cashew and coconut butter looks smooth and fluid, slowly add the coconut sugar and let process for another 2 hours.
  3. Once the sugar is well incorporated, add the fruit powders, approximately one tbls at a time. Let the spread refine for another 2 hours.
  4. Once the desired consistency of the spread has been reached, proceed with removing the contents of the drum. For optimal results, store the spread in sterilized, airtight glass jars.

Yield: Approximately 1 kg/2.2 lbs (or 1,16 kg/2.205 lbs) of vegan “Bali 8am” spread.

Storage:Up to 3 months in a cool, well-ventilated place in an airtight container.



Bali 8am


% Daily Value*

Total  Energy

1933 kJ

462 kcal (Cal)





Saturated fat






Dietary fiber













*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.

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