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Chocolate Cashew Butter [vegan] by The Flexitarian

Chocolate Cashew Butter [vegan]

Published on October 5, 2016 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 medium jar
    • Difficulty Level

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] by The Flexitarian

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Ingredients

  • 300g cashews [10.5 oz / US 2 full cups]
  • 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

  1. Preheat the oven to 190C/fan 170C/gas 5.
  2. Spread cashews on a baking tray and roast for around 10 mins.
  3. 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.
  4. It will go through the following stages

    nut-butter-step-1-to-4
  5. Times do vary depending on the power of your blender / food processor.

    nut-butter-step-5
  6. After 10-20 mins you should have a glossy and smooth paste.

    nut-butter-step-6
  7. Add cardamom, raw cacao powder, vanilla extract, salt and coconut sugar to taste. Whizz again until all is well blended.
  8. 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.

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