Vegan chocolate and cashew nut butter

30 minutes


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


First roast the cashews in a 280C 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 processer 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
Add the cocoa powder and give it a final blitz to combine. Depending on the strength of the cocoa powder and your taste, you can add icing sugar to sweeten. If it’s too thick, add a little olive oil or coconut oil to thin out