Chocolate Cashew Butter

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Chocolate Cashew Butter

This delectable spread is so good you'll find it hard to not eat it by the spoonful straight from the jar!

Prep Time5

Total Time5

Course: Condiment

Cuisine: Australian

Keyword: ABC nut butter, cashew butter, chocolate cashew butter, chocolate nut butter, Thermomix nut butter

Servings: 1 jar

Calories: 2541kcal

Ingredients

300 g unsalted cashews
60 g cacao butter
20 g cacao powder or cocoa powder
1/2 tsp cinnamon
15 g honey
1/4 tsp salt
Up to 50g macadamia oil or other flavourless oil, as required

Instructions

Toast cashews in a frying pan until lightly golden brown. Allow to cool a little, then transfer to mixer bowl.
Add cacao butter, cacao powder, cinnamon, honey and salt. Blend 30 seconds/speed 8. Scrape down bowl.
Blend 3 minutes/speed 5-6, stopping a few times to scrape down the bowl.
Add 30g of the oil. Mix 20 seconds/speed 5. Scrape down bowl, and add remaining oil, if needed.
Blend 30 seconds/speed 5. Scrape down bowl. Repeat.
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 during summer its best to refrigerate for longest storage life.

Notes

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.

Nutrition

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

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