Thermobexta’s Chocolate Cashew Butter

CCC Nut ButterChocolate + Nut butter =  A match made in heaven, really.  The subtle hint of cinnamon takes this to the next level. Try it, you won’t be sorry! This can be made either into a spreadable nut butter, or a mylk chocolate block!

300g cashews
60g cacao butter
20g cacao powder
1/2 tsp cinnamon
15g raw honey
1/4 tsp himalayan salt
up to 50g macadamia oil, as required

1. Place cashews in a dry frying pan and toast until they begin to change colour. Transfer to mixer bowl.

2. Add cacao butter, powder, cinnamon, honey and salt. Process for 30 seconds/speed 8/MC on. Scrape down sides of bowl.

3. Process for 3 minutes/speed 5-6/MC on, stopping a few times to scrape down sides of bowl.

4. Add 30g of the macadamia oil and process for 20 seconds/speed 5/MC on. Scrape down of bowl and add remaining oil, if needed.

5. Blend for 1 minute/speed 5/MC on, pausing half way through to scrape down sides of bowl.

6. Transfer to a clean jar and store in a cool, dark place. This is best stored at room temperature to keep it easily spreadable, but if you live in a very hot climate, it will last much longer stored in the fridge.

Mylk Chocolate Block variation: For the ultimate treat, reduce the salt to a big pinch and add only 20g of the macadamia oil. When finished all processing steps, transfer the mixture to a small, lined tray. Refrigerate until set then cut into pieces and enjoy! This is much creamier and not as rich as regular home made dark chocolate.


6 thoughts on “Thermobexta’s Chocolate Cashew Butter

  1. Thanks Bec. This is amazing! Super easy to make, tastes like chocolate, is healthy & Mr 2 has even given it the tick of approval. If you are reading this, you need to make this. Now!


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