Salted Dark Chocolate Cashew Butter

Salted Dark Chocolate Cashew Butter
  • Sumo

 

 

I should never have made this. It turned out really yummy and I had to take it to the gym to share so that I wouldn’t just sit myself down with a spoon and eat it all. I wish I had taken some pictures of the process so that you could see what it looked like at each stage. You really (really) have to have patience if you are making this with a food processor. I think it took me about 15-20 minutes with my food processor. Lucky you if you own a Vitamix or Blendtec, as they are much faster.

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At first it looks like you’ve just made cashew crumbs. Then it turns into cashew flour. Eventually it sort of starts to clump together like a cashew dough and then, just when you are ready to give up and dump it all in the bin, it starts looking like a butter. Once it starts looking like nutbutter, you still have to keep at it to really release the oil from the nuts or it will be dry and pasty. You really will eventually end up with a finished nutbutter that is super creamy and very spreadable. Honest. I swear. Just keep going…

Salted Dark Chocolate Cashew Butter

Serving Size: Makes one nutella size jar

Ingredients

  • 250 grams raw unsalted cashew nuts*
  • 50 grams of 85% dark chocolate (I used half of a Lindt bar)
  • 1 Tablespoon coconut oil
  • Optional 1-2 Tablespoons honey (if you like it sweet)
  • 1/4 teaspoon salt

Instructions

  1. Spread the nuts out on a baking sheet and roast in a pre-heated 180C oven for 10 minutes.
  2. While the nuts are roasting, melt the chocolate in a sauce pan with the coconut oil and salt (and honey if using). You could also use a microwave (I don't have one). Stir until just melted and set aside.
  3. Remove the nuts from the oven and dump them into your food processor.
  4. Press start and just. keep. going. See above notes about what it looks like at various stages. You will periodically need to stop your machine and scrape the sides down. You might also need to give your food processor little breaks so that you don't kill it.
  5. When you think you've reached a butter consistency, add in the melted chocolate and whiz for a few minutes more.

Notes

* I start with raw cashew nuts because the ones that come pre-roasted and salted tend to be roasted in the wrong kind of oils.

http://swisspaleo.ch/salted-dark-chocolate-cashew-butter/

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2 Comments

  1. Sieht sehr lecker aus! Muss ich testen!

    • Hallo Laura,
      Pass auf…es kann süchtig machen 🙂