If you want a healthy and delicious chocolate hit, why not try this simple and delicious Chocolate Honey Cashew Butter. It goes great slathered on to a piece of hot toast, stirred in to porridge, used as a chocolate dip with fruit for an afternoon snack, or drizzle it on to ice cream, or my fav, just sneak a spoonful straight from the jar - sssh while no-ones watching!
It's really simple to make, just pop all the ingredients in a blender, and off you go.
If you have raw cashews you'll need to roast them first, but other than that, this is a super simple recipe.
Now there is one super important step that needs to be followed to ensure you get a nice smooth and creamy sauce. And that's to blend your cashews first, without the other ingredients. Why do you have to do this you may ask? Well, the water content in the chocolate and honey will make the nuts seize if you don't blend them separately, and that my friends is what we really want to avoid.
So, other than that quick word of warning let's jump on in to making this delectable chocolate and honey cashew butter.
2 1/2 C cashews (roasted and salted)
1 tsp coconut oil
1 tsp Kai Ora Manuka Honey
1/4 C dark chocolate chips
1 tablespoon cocoa powder
1/2 tsp flaky sea salt
If you use raw cashews, roast them first in a 180 degree oven for 15 minutes, until golden brown. Also double the salt in the recipe, or adjust to taste.
Place cashews in the bowl of a food processor and process for a total of 7 to 8 minutes. During this time the nuts will transform from dry and sandy to sticky and crumbly, and will eventually clump together into a large ball. Just keep processing until the whole thing smooths out. It will take about 2-3 minutes to get to this stage.
Stop the machine and scrape down the sides. You’ll notice that the cashew butter is now thick and tacky.
Keep processing for a few more minutes, until the the cashew butter becomes noticeably creamy and looser in consistency.
Meanwhile, microwave the chocolat, coconut oil and honey together until melted (about 45 seconds).
Once cashew butter has reached your desired consistency, add in the chocolate and cocoa powder. Process just until it’s mixed in – a couple of pulses should do it. If you prefer you can also stir it in by hand.
Sprinkle with sea salt and serve. Store in an airtight container in the fridge.