Chocolate Cashew Butter

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It’s no secret that I love chocolate. If you’re a loyal reader, you know that chocolate might as well be my middle name. Have you seen my chocolate ganache tarts? That’s probably the most decadent chocolate dessert I’ve come up with yet! However, this chocolate cashew butter tastes just like dessert AND you can eat it for breakfast!

What’s even better?  This nut butter is made in about 10 minutes with only 3 ingredients! Yes, you can definitely go buy cashew butter at the store but firstly, it’s more expensive (I see some nut butter jars range around the $15 mark – whoa) and secondly, this is way faster! By the time you get in your car and drive at least 10 minutes to the grocery store, this nut butter would have already been made. So, it’s quick, cost-efficient and last but not least, DELICIOUS! It tastes like a chocolate dream.

I’m making this chocolate cashew butter in my Blendtec twister jar and can we just take a moment to talk about it’s speed. No joke, the twister jar blends my nut butters in under 2 minutes. It’s SUPER high-powered. So high-powered in fact that I lost electricity in the room for a few minutes while I made nut butter one day. Despite that little setback, the Blendtec is amazing! Now that I have one, I honestly can’t imagine making butters, spread and everything else without it!

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My favorite way to eat this chocolate cashew butter you ask? Well I adore it on toast or bagels but to be honest, straight by the spoon is the way I also enjoy it also. Pro tip: You wash less dishes when you eat nut butters by the spoonful (lol).

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Chocolate Cashew Butter

Ingredients:

  • 2 cups cashews
  • 3/4 cup dark chocolate chips, melted (use dairy-free chocolate to keep it vegan/dairy-free)
  • 2 tbsp avocado oil

Directions:

  1. Roast cashews at 350F degrees for 6-8 minutes. If using roasted cashews, skip this step.
  2. Place cashews in a food processor or high speed blender. Blend until smooth.
  3. Add melted dark chocolate and avocado oil and blend until fully incorporated.
  4. Store in an air-tight container for up to 2 weeks. Enjoy!

happy cooking,

Sarah

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