Homemade Chocolate Cashew Butter

Find out how to make a delicious vegan-friendly chocolate spread with only four ingredients.

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Serving and Storing Chocolate Cashew Butter

Delicious chocolate spread is a favorite for many of us. There are many different kinds, but this homemade, healthier version is my favorite. It can last up to two weeks in the refrigerator, but store it in an airtight container and always use a clean utensil when serving.

There are many versatile ways to serve this delicious treat, depending on your preferences:

• On toast with bananas or other fruit

• In baking as a filling for pastries

• With crackers for a sweet and savory treat

• In smoothies for a touch of something sweet

• As frosting for cupcakes

• As a dessert topping for ice cream, waffles, crepes, or my favorite - pancakes

This recipe is vegan-friendly, making it suitable for individuals who follow a plant-based diet or have dietary restrictions that lead them to choose vegan options.

Here's what you'll need to make this delicious chocolate cashew butter:

• 200 grams of cashews (roasted and unsalted!)

• 20 grams of cocoa powder

• 80 grams of honey (or other sweetener of your choice)

• 50 milliliters of almond milk

Directions:

Put all the ingredients in the food processor and blend for a few moments. Stop occasionally and use a spatula to separate the ingredients from the sides of the blender. Continue the process until you get a creamy consistency.

Additional Notes:

• For this recipe, you can use nuts of your choice. If you're using hazelnuts, be sure to roast and peel them before starting the blending process.

• You can also substitute honey for any other sweetener of your choice - maple syrup, agave nectar, dates, etc. I prefer to use honey whenever I can because I have access to organic honey.

• There are many ways to eat this chocolate cashew butter, but I highly recommend you try it with pancakes. You can find a simple and easy pancake recipe below.