In the summer, no one wants to cook. So, raw nut butters are perfect foods for spreading on gluten free bread, crackers, apples, or for stuffing celery. This recipe for Honey Chocolate Cashew Butter gives Nutella a run for its money!
Honey Chocolate Cashew Butter
Ingredients
- 10 ounces raw, unsalted cashews
- 1 teaspoon coconut oil, melted
- 2 ounces organic chocolate, melted
- 1 tablespoon raw honey (adjust to taste)
- pinch of salt
Instructions
- Add cashews to a high powered food processor and blend until smooth. This will take about 6-8 minutes. Stop and rest the butter every minute or so. This will preserve the enzymes in the raw nuts.
- Periodically scrape down the sides if needed.
- Once smooth and buttery, add in the coconut oil and chocolate, blending and scraping again until totally smooth.
- Add in salt and honey. Blend again, tasting to see if the nut butter needs more salt or honey.
- Store in a sealed container, preferably in the fridge. I go by the rule though... if I am going to eat it within 3-4 days, I do not refrigerate!
Notes
You can store this raw nut butter in a sealed container in the refrigerator for a few days, if it lasts that long.
