Name: Chocolate Cashew Butter [vegan]
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300 g cashews; 2-3 Tbsp raw cacao powder; 1 tsp vanilla extract; seeds from 2-3 cardamom pods - crushed; coconut sugar - to taste; pinch of salt

5 from 2 votes

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Smooth and chocolatey this Chocolate Cashew Butter is perfect on toasts, crepes, waffles.

Chocolate Cashew Butter [vegan] by The Flexitarian

Smooth and chocolatey this Chocolate Cashew Butter is perfect on toasts, crepes, waffles . . . or just simply on its own.

So delicious with pear!

This is a grown-up chocolate spread recipe that you can adapt to your own taste. The raw cacao gives it a dark and bitter edge. Feel free to play around with the sweetness and flavours.

Nut butters are pretty straightforward to make at home, but you do need a good food processor or blender.

I made this recipe using the Panasonic MK-F800 2-in-1 Food Processor and Blender which I have been road testing as part of my collaboration with Panasonic “Experience Fresh” campaign.

Thanks to its powerful motor, it got the job done in a very short period of time. The round bowl and flat blade meant that I did not have to fiddle around with scraping the cashew while the machine was working. After tipping the roasted cashews in the bowl, I just left the food processor on, finding a smooth and silky nut butter ready in just 10 mins!

Chocolate Cashew Butter [vegan]

Smooth and chocolatey this Chocolate Cashew Butter is perfect on toasts, crepes, waffles.

5 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10

Cook Time 10

Total Time 20

Course Dips & Spreads

Cuisine English

Servings jar

Calories 1694 kcal

Equipment

Food Processor

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

300 g cashews
2-3 Tbsp raw cacao powder
1 tsp vanilla extract
seeds from 2-3 cardamom pods – crushed
coconut sugar – to taste
pinch of salt

Instructions

Preheat the oven to 190C/fan 170C/gas 5.
Spread cashews on a baking tray and roast for around 10 mins.
Whizz cashews in a blender or food processor for around 10-20 mins until you have a smooth creamy paste. You might need to stop the blender / food processor a few times to scrape the sides. Be patient. The longer you wait, the smoother your nut butter will be.
It will go through the following stages
Times do vary depending on the power of your blender / food processor.
After 10-20 mins you should have a glossy and smooth paste.
Add cardamom, raw cacao powder, vanilla extract, salt and coconut sugar to taste. Whizz again until all is well blended.
Transfer to an airtight jar. Keep the jar in the fridge. The spread will harden with the cold, but it just takes a few minutes at room temperature to soften.

Nutrition

Serving: 45gCalories: 1694kcalCarbohydrates: 97gProtein: 57gFat: 133gSaturated Fat: 24gPolyunsaturated Fat: 24gMonounsaturated Fat: 72gSodium: 39mgPotassium: 2141mgFiber: 13gSugar: 18gVitamin C: 2mgCalcium: 124mgIron: 21mg

Find this recipe online:

Chocolate Cashew Butter [vegan]

https://theflexitarian.co.uk/recipe-items/chocolate-cashew-butter-vegan/

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Chocolate Cashew Butter [vegan]