Homemade Chocolate Cashew Butter (4-Ingredients)
A chocolatey spread perfect to serve with toast, fruit, and yogurt bowls, made simply with honey-roasted cashews and cocoa powder!
Homemade nut butter is much easier to make than you think—all you need is a few ingredients and a high-speed food processor, then it’s ready to use as a spread for any yogurt bowl, toast, or stack of pancakes!
How to Make Homemade Cashew Butter
- Roast the cashews. We’re toasting the cashews with honey to remove any excess water and to enhance the natural flavor of the nuts.
- Process the nuts. Once the cashews have cooled slightly, place them into the food processor and let the machine run until a nut butter forms!
- Add the salt and cocoa powder. Once the cocoa and salt are evenly incorporated, spoon the nut butter into a jar and use however you’d like!
Tips and Tricks for the Best Nut Butter
- Use a food processor. Trust me on this one—using a blender will require you to scrape down the sides a lot and makes it much more difficult overall.
- Let the processor run. Making nut butter can take up to 10 minutes, but don’t be alarmed! The cashews should turn from a flour to a lumpy paste to a runny nut butter—just be patient.
- Don’t add any water or liquid. If you add any liquid to the nut butter, it will seize and form a lumpy mixture (that’s why we toast the cashews with honey first, to remove the water content). If you want a runnier nut butter, let the processor run longer or add some neutral oil to thin it out.
- Use black cocoa powder for Oreo cashew butter! For a spin on this recipe, try black cocoa powder! It adds a nice, rich flavor reminiscent of Oreos.
If you have any questions, leave them in the comments for me—hope you enjoy the recipe!
Homemade Chocolate Cashew Butter (4-Ingredients)
A chocolatey spread perfect to serve with toast, fruit, and yogurt bowls, made simply with honey-roasted cashews and cocoa powder!
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Servings: 1 cup
Ingredients
- 2 cups raw cashews
- 2 tablespoons honey
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper. Scatter the cashews onto the baking sheet and pour over the honey, tossing to coat them evenly.
- Bake the cashews for 10-15 minutes, using a spatula to toss the nuts every 5 minutes so they toast evenly. Once browned, remove the pan from the oven and allow to cool slightly.
- Place the cashews into the bowl of a food processor fitted with a blade attachment. Allow the machine to run until a nut butter forms, scraping down the sides every few minutes. It will turn from a crumbly flour to a thick paste, then nut butter (this could take up to 10 minutes). The longer you process it, the runnier the butter will be.
- Once a nut butter forms, add the cocoa powder and salt and process until evenly incorporated. Scrape the nut butter into an airtight container or jar and store at room temperature (or in the fridge) for around a month.
