This recipe couldn’t be easier, and arguably, any more delicious! As a strong contender for “the next big thing”, cashew butter is quickly becoming one of my favorite treats. And, as always, chocolate–especially salted–makes everything better. The two are a winning combo. The trick to getting extra smooth cashew butter is using the best quality cashews you can find and having a lot of patience. After that it’s smooth sailing, and easy snackin’.
Yield: 20 servings (for those with smaller food processors, cut recipe by 1/3)
Place the cashews into a food processor and blend until very crumbly, scraping down sides as needed, about 4 minutes. Add in the cocoa powder and continue to blend on highest speed of food processor, until the mixture begins to clump together. Stop blending and stir occasionally. Once the mixture becomes very clumpy, add in the sugar and salt and stir once. Continue to blend in the food processor until the mixture turns to nut butter, and the oils begin to release. As it becomes “butter”, there will be a moment where it looks smooth, but actually feels very dry to the touch. Let it keep blending until the mixture is actually smooth and tacky. The total blending time can be up to 10 minutes, depending on your food processor. Patience is key.
Straight from the food processor, this butter is quite warm! You can eat it right away or transfer to a jar and let come to room temperature.
Savor on top of ice cream, blend in your favorite oatmeal, eat as a dip for fruit slices, or simply enjoy by the spoonful. For an extra touch of sweetness and smoothness, mix in 1 to 2 teaspoons agave or maple syrup after the butter has completely blended.
Store in an airtight container up to 1 month.