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Chocolate Cashew Butter
Smooth and chocolatey this Chocolate Cashew Butter is perfect on toasts, crepes, waffles.
Equipment
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.300 g cashews
- 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.2-3 Tbsp raw cacao powder, 1 tsp vanilla extract, seeds from 2-3 cardamom pods - crushed, coconut sugar - to taste, pinch of salt
- 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: 1servingCalories: 94kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 2mgPotassium: 119mgFiber: 1gSugar: 1gVitamin C: 0.1mgCalcium: 7mgIron: 1mg