Saturday, November 22, 2014
Chocolate Cashew Butter
So to celebrate National Cashew Day, I'm posting a recipe for Chocolate Cashew Butter. Don't get confused. This is nothing like Nutella, the popular chocolate hazelnut spread. However, it can be used in the same way. It's fabulous on toast! Making your own nut spread is easy. And, since you're in charge of the ingredients, you can play around with the ingredients until you're satisfied (less sugar or honey//roasted or raw cashews, etc). The texture of Chocolate Cashew Butter is grittier than you'd expect, but that's what makes it so good! You don't want to refrigerate this nut butter, as the oil will separate. Nothing perishable in the ingredients, so don't worry. This Chocolate Cashew Butter also makes a great gift! This recipe is adapted from TheDabblist.com.
CHOCOLATE CASHEW BUTTER
1-3/4 cup cashews (roasted or raw)
1/2 tablespoon oil (mild-flavored oil is preferred--but I've tried coconut oil) If you use coconut oil, don't put it in the fridge.. well, this nut butter doesn't need to refrigerated, anyway.
2 Tbsp unsweetened DARK cocoa powder
2 Tbsp sugar (or honey)
Dash Madagascar vanilla extract
Pinch of sea salt
In food processor, puree cashews with oil until mixture becomes creamy.
Add remaining ingredients and pulse together until totally combined.
Store in airtight container at room temperature.