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Creamy Chocolate Cashew Butter

Servings 10 ounces


  • 2 cups raw cashews
  • 3 tbs. mildly flavored cooking oil, such as grapeseed
  • 3 tbs. unsweetened raw cacao
  • 2 tbs. honey (I used raw honey - the pour-able kind; the Madhava brand is great.)
  • 1/4 tsp. salt


  1. Preheat oven to 350 degrees.
  2. Scatter cashews evenly across the surface of an oven-safe baking dish or cookie sheet and drizzle with one tablespoon of the oil. Roast the cashews until a golden-brown color is achieved, stirring them every five minutes to ensure even cooking; this should take about 15 minutes or so.
  3. Let the cashews cool, then add them to a food processor or blender. Let blend until a creamy consistency is achieved. This is a process that should take about 10 minutes using the low setting on a food processor. At first, the cashews will be crumbly; then they'll clump together in a dough-like ball. But stick with it! You can pause the food processor or blender periodically to scrape the sides of the mixing container and redistribute the cashew mixture to help ensure even mixing. But even if you don't, by the end of the 10 minutes - like magic! - you should have a creamy, silky nut butter.
  4. Now it's time to add the remaining two tablespoons of oil, unsweetened raw cacao, honey, and salt. Start your food processor or blender again and let run for another 10 minutes, pausing to scrape the sides of the mixing container and manually mix the cashew butter as needed. It will be thick again, but after the 10 minutes, it should have transformed into a beautiful Creamy Chocolate Cashew Butter that is perfect spread on toast, used as a dip for fruit, and eaten straight-up by the spoonful.
  5. Store in a sealed airtight container, either in a cool, dry cupboard at room temperature (if anticipating to eat within a week) or in the fridge (ideal when planning to keep for a week or two).