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Ingredients
- Optional and omit if you don’t like coconut flavored food; at which point you’d have Chocolate Cashew Butter:
- Makes about 2/3 to 3/4 cup
- 1/2 cup cashews, soaked (I used raw, unsalted, whole cashews from TJs. Use raw/unsalted if possible)
- 1/3 cup agave/honey/maple syrup (combo of one or any), to taste
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup coconut flakes (unsweetened or sweetened)
- 2 tablespoons coconut oil
Preparation
Step 1
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 Vita-Mix, high speed blender, or food processor. Blend until mixture is smooth.
Tips:
If you don’t have a Vita or similar type blender (i.e. you are using a Magic Bullet or mini food processor), your cashew butter may not get as smooth or creamy as it will in a Vita, but just keep blending. Scrape down the sides, blend. Repeat. Repeat. Even in the Vita, it took about 4-5 minutes on high to get the nut butter really smooth. Find those ear plugs. No one ever said nut butter has to be perfectly smooth. Crunchy nut butter is still great.
If the nut butter seems too thick and your machine is having a hard time really blending the butter, add a bit more agave/honey/maple syrup, 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.