Vegan chocolate and cashew nut butter
This sumptuous vegan chocolate spread recipe is made from a heady mix of homemade cashew nut butter and cocoa. Surprisingly simple to make, this recipe takes a fair bit of blending but results in a super-creamy, luxurious jar of spread which would make a particularly lovely dairy-free edible gift.
Ingredients
Vegan chocolate and cashew nut butter spread
- 200g of cashew nuts
- 3 tbsp of cocoa powder , or more, if needed. Choose good quality cocoa and make sure it's vegan
Method
First roast the cashews in a 180°C oven for about 10 minutes or so – they should be nice and brown on the edges. If you don’t have time to roast them then just toast them lightly in a dry frying pan. It will still help to release the oils and flavour
Leave the nuts to cool slightly and then pop them into a food processor for about 20-30 minutes. The mixture will go from breadcrumbs, to a clump of little balls, to a big ball that makes the machine wobbly and then finally to a smooth paste that looks just like peanut butter. You will need to scrape the sides of the bowl from time to time or even lever out some of the mixture that gets stuck under the blades – be patient!
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Vegan chocolate and cashew nut butter
