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6. Chocolate Coconut Cashew Butter

 

1/2 c cashews, soaked (raw, unsalted whole cashews)
1/2 c agave or honey
1/3 c cocoa powder
1 tsp vanilla extract or 1 vanilla pod
1/2 tsp cinnamon
1/4 c desiccated coconut, blended until very fine
2 TBS coconut oil
This recipe makes about 2/3 c to 3/4 c nut butter.
Method:
Soak cashews in water for at least an hour (4-6 hours, or more,
is ideal). Remove the soaked cashews and add them with the
remaining ingredients to a high speed blender, or food processor.
Blend until mixture is smooth.
If you don’t have a high speed blender it won’t be very smooth
and will taste crunchy. That’s also ok.
If the nut butter seems too thick and your machine is having
a hard time really blending the butter, add a bit more agave,
honey or coconut oil to make blending easier.
Rolene 082 700 6669
or 021 701 2973
rolene@newbeginningsint.com
www.newbeginningsint.com

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