Chocolate = good! Coconut = good! Cashew = good! Why not put them all together and see what happens?
Chocolate Coconut Cashew Butter
Makes about 2/3 to 3/4 cup
1/2 cup cashews, soaked (Use raw/unsalted if possible)
1/3 cup honey
1/3 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Optional and omit if you don’t like coconut flavoured food; at which point you’d have Chocolate Cashew Butter:
1/4 cup coconut flakes (unsweetened or sweetened)
2 tablespoons coconut oil
Soak cashews in water for at least an hour (4-6 hours or more is ideal). Remove soaked cashews and add them with the remaining ingredients to a high speed blender, or food processor. Blend until mixture is smooth.
If the nut butter seems too thick and your machine is having a hard time really blending the butter, add a bit more honey or coconut oil to make blending easier.
I store mine in refrigerator; will solidify a bit in the fridge from the coconut oil but softens again at room temp.
To see more recipes for sweet teeth have a look at Averie Cooks.