Chocolate Cashew Butter

Today is National Cashew Day. Now contrary to what you might think, Cashews are not nuts. They're really seeds of the cashew drupe, a member of the poison ivy family! The cashew’s seed lining contains a powerful irritant called anacardic acid (which is why they are never served or sold in their skins). The botanical name Anacardium refers to the shape of the fruit, which looks like an inverted heart.

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

Ingredients
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

Directions
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.