Chocolate Coconut Cashew Butter

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.