Chocolate Espresso Cashew Butter


Chocolate Espresso Cashew Butter


3 cup raw cashews

2 Tbsp coconut oil (melted)

1/4 cup cacao powder

1 tsp vanilla

1/4 ground espresso

Dash of sea salt

I like to call my self a '“nut butter aficionado”. I’ve been on the almond butter train since Junior year of high school. I probably spent the majority of my weekends in the peanut butter aisle reading the back of each jar on the shelf (and wondering why they call it the “peanut butter” aisle when they carry other nut butters…). I constantly jumped around from brand to brand trying to find my perfect nut butter match - one with minimal ingredients and no refined sugar please. I’m still a disciple of Georgia Grinders, however, I have now experienced the world that is ~homemade nut butter~ and boy was I missing out! All you need is a food processor, some roasted nuts, and a little creativity ;) Hope you all enjoy one of my new favorites!


Yields one 16oz mason jar

Preheat oven to 350 F. In a bowl, mix together raw cashews, melted coconut oil, cacao powder, and a couple cranks of sea salt. Spread nuts on baking sheet and roast for ~15 minutes until golden. When done, pour nuts into food processor and blend until desired consistency. You probably will have to stop the processor a couple times to scrape down the sides (see below for the evolution of this batch). I typically blend for at least 2 minutes total, but you do you! Pour into mason jar and store for up to 3 weeks.