by lisa | 15 September 2014 16:31
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.
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…
Ingredients
Instructions
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.
Source URL: https://swisspaleo.ch/salted-dark-chocolate-cashew-butter/
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