Nuts are kind of like crack to me. Everyone has their vices; for many it’s potato chips or cookies. In my case, if you give me a container of roasted mixed nuts, I’ll munch and crunch until it’s empty.
I love almost all nuts, but cashews are definitely my favorite. Don’t tell the other nuts though; I wouldn’t want them to be offended. There’s just something so addicting about a cashew’s buttery flavor, and its crunchy yet smooth texture. I can eat cashews like it’s nobody’s business. Just don’t ask me to share my nuts because I won’t.
Seriously, don’t even ask. I’m like a squirrel preparing for winter, a really gluttonous and greedy squirrel who couldn’t care less if the other squirrels go hungry.
It dawned on me that I was missing out on a potentially wonderful part of life by not having tried cashew butter yet. I’ve had peanut butter and almond butter, so why haven’t I made my favorite nut into butter yet?
This Chocolate Coconut Cashew Butter has been a long time coming. My first attempt was a failure, but the second time proved to be perfection, and at last, I can enjoy the world’s greatest nut in smooth butter form. Of course, anything ordinary is seldom welcome in the Smart Cookie kitchen, so I switched things up by adding creamy milk chocolate and nutty coconut extract to the butter. This goes from a delicious spread to an addicting treat you can put on anything or scoop directly into your mouth with a spoon. I mean, you might as well skip the charades and get straight to the good stuff.
Now, if you’re not into super sweet things, don’t worry. The chocolate and coconut are both subtle here; it’s just the right amount. This is no like Nutella, which is basically spreadable candy. My cashew butter is certainly more of an indulgent step-up from traditional nut butter since it’s so creamy, rich, and kissed with chocolate, but it still retains its nutty, wholesome integrity.
I love a good nut butter because there’s no cooking involved; just pile everything in your processor and whir away! Plus, this scrumptious spread is very versatile. Use it on apple slices, celery sticks, graham crackers, pound cake, bread, and more.
A Few Tips Before You Get Cooking:
- Omit the coconut extract if you’re not a coconut fan.
- Craving more nut butter? Try my White Chocolate-Maple Almond Butter. That stuff’s dangerous!
- You can use dark or semisweet chocolate if you prefer, but you might need to play around with the amount you add.
- This stuff is just like peanut butter; you don’t need to refrigerate it. In fact, if you do, it’ll turn into a big block because that chocolate will firm up.
- Not sure what to put this butter on? Try: white bread, whole wheat bread, pound cake, bananas, graham crackers, Nilla Wafers, apple slices, celery slices, and more.
Chocolate Coconut Cashew Butter
By The Smart Cookie Cook
- 2 cups unsalted cashews
- ½ cup chocolate chips
- 1 ½ tsp. coconut extract
- 1 tsp. vegetable oil
- Place the nuts in a food processor and pulse until they resemble a fine crumb. Add remaining ingredients and process until completely smooth and spreadable, pausing to scrape down the sides a few times. If yours is too, thick, stream in more oil, 1 teaspoon at a time. NOTE: You want your butter to be on the thinner at first because the chocolate will have melted from the friction of the processing. It will firm up as it sits.