Can we just pause for a minute a talk about how it’s possible that it’s already the end of January?!
Um, how?!
Wasn’t it just Christmas last week?!
I feel like this year is already flying by at record speed and in all honesty, I’m having a bit of a hard time keeping up?!
Please tell me I’m not the only one?!
Slooooowwwwww down already!
Although, just between you and me, I think I may have found a way to stop the clock. Or at least slow it down momentarily . . .
Allow me to introduce you to my secret weapon . . .
Chocolate Coconut Cashew Butter aka – heaven in a jar!
One spoonful of this epic deliciousness and all goes quiet as the world comes to a stand still and you lose yourself in the all jar of edible awesomeness that you just created!
Not even kidding!
Just when I thought my obsession with homemade nut butters couldn’t get any better, this happens.
Decadent and rich, but not too rich, subtly sweet, seriously creamy, velvety smooth, coconut infused cashew butter!
I honestly (almost) cant even handle how insanely delicious this stuff is!
I’m talking – Close your eyes, head tilt back, sigh in disbelief, delish!
Glorious, golden, nutrient rich cashews are lightly toasted then blended with a sprinkling of cacao, a splash of vanilla, a drizzle of coconut extract and a cheeky pinch of sea salt.
Can you say divine?!!
And, not only does our deliciously magical, creamy, dreamy cashew butter taste like an absolute dream but, it also packs a nutritional punch!
It’s rich in antioxidants, high in iron, magnesium and heart healthy fats so if you, like me, are looking for an excuse to eat more nut butter then look no further friend, I have you covered!
Creamy, dreamy, dark chocolate, coconut infused cashew butter that’s as delicious as it is nutritious?!
Sign me up!
As always out healthy, homemade cashew butter is made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and comes together in a matter of minutes.
It’s naturally dairy free, sugar free, gluten free, grain free, preservative free, low carb, vegan, keto, paleo friendly and 100% Whole 30 compliant. But, most importantly it really does taste like an absolute dream *see above* – Close your eyes, head tilt back, sigh in disbelief, delish!
4 ingredients, 10 minutes in the making and you too could be stopping time while you lose yourself in a jar of this deliciousness!
Eat it simply by the spoonful, spread it on to a piece of toast, dip some freshly sliced apples in it or, for the ultimate indulgence, grab a block piece of your fave dark chocolate, add a generous spoonful of your creamy, dreamy cashew butter then sprinkle on some extra coconut flakes & a pinch of flaky sea salt . . . thank me later
All natural, quick and easy, decadent, rich, subtly sweet, deliciously indulgent, secretly healthy, creamy, dreamy, seriously chocolaty, coconut infused cashew butter . . .
The only thing that’s left to decide is how will you eat yours?!
Make it. Eat it. Love, love, love it.
Chocolate Coconut Cashew Butter
{Dairy Free – Sugar Free Free – Gluten Free – Low Carb – Vegan – Keto – Paleo}
Makes approx 1 1/2 heaping cups of all natural, creamy, dreamy, subtly sweet, seriously chocolaty, coconut infused, healthy homemade cashew butterIngredients –
2 cup of raw cashews – could sub 1 1/2 cups of store-bought natural cashew butter – just cashews & salt
1-2 Tablespoons of cacao depending on how rich and chocolaty you want it
1 Tablespoon of vanilla bean extract
1 teaspoon of coconut extract – or 2-4 drops of coconut stevia
1/2 teaspoon of salt flakes – omit if using store-bought/salted cashew butter
Optional add in’s;
1 Tablespoon of collagen ( I ♥ Naked Harvest Supplements pure collagen – XOEM = 15% off id you want to try ) – great for hair, skin, nails & gut healing goodness
Method –
1 – Optional but highly recommended – Preheat your oven to 175’C (350’F)
2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour on your cashews, making sure they are spread evenly – aka not crowded.
3 – Roast your cashews for 5-7minutes, until lightly toasted and deliciously golden.
4 – Pour your roasted cashews into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). Initially the almonds will grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.
5 – Once you have blended to your desired consistency, add your salt, cacao, vanilla , coconut extract and collagen (if using) process until well combined.
6 – Taste and adjust seasoning accordingly – add a little extra salt or more vanilla/cacao or coconut extract if you feel the need and, if you prefer a thinner/more runny consistency feel free to add a drizzle of coconut or MCT oil to thin it out.
7 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – if it lasts that long! (← seriously, good luck with that !! )
Enjoy xoxo
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Question of the day –
Are you a fellow nut butter addict? What’s your fave flavor? Or brand? Or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on toast, on chocolate?! Tell me . . . details pls
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your chocolate coconut cashew butter (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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