Peanut butter lovers- get ready to fall in love all over again with this Chocolate Vanilla Swirl Cashew Butter. It only takes 15 minutes to make and the best part is that you can lick the spoon!
I looked in my cabinet the other day and realized that my nut butter collection was looking a little low. I always try and have a staple peanut butter and almond butter on hand, as well as about 5 or 6 other flavors :D I’m sorry, I have an obsession, okay.
I really do like to make my own nut butter because 1. It’s better for you and 2. It tastes better.
If you can see the actual vanilla beans in your nut butter, you know you’ve done something right.
I always thought vanilla beans were like $20, BUT I FOUND THE BEST DEAL EVER and you are never going to guess where.
WHOLE FOODS. Yes I know, of all places, Whole Foods has the cheapest vanilla bean out there. I want to say I got a single vanilla bean for $3.79. It comes in a glass bottle in the baking section. Look for it and buy one…you WILL NOT be disappointed #somuchbetterthantheextract
When I was at Target, I picked up some pre-roasted Archer Farms cashews that were lightly salted. They were also on sale. I want to see you could get 2 cups for like $4.49 or something. I grabbed 2 cartons. Should have made it 4.
Chocolate Vanilla Swirl Cashew Butter
- Prep Time: 15 minutes
- Total Time: 15 minutes
For the Vanilla
- 2 cups roasted cashews, lightly salted
- 1/2 teaspoon ground cinnamon
- paste from one vanilla bean or 1/2 teaspoon vanilla extract
- 1/2 tablespoon maple syrup
- optional: ~ 1 teaspoon coconut oil
For the Chocolate
- 2 cups roasted cashews
- 3 teaspoons cocoa powder
- 1–2 tablespoon mini chocolate chips, dairy-free
For the Vanilla
- Place cashews in a small food processor (I use this one). Process for about a minute or until it becomes like cashew meal. Add in vanilla bean and cinnamon. Process for 5 minutes, or until it turns into a paste. Add maple syrup and process for about 5 minutes or until drippy. You may need to add about a teaspoon of coconut oil (I DID!), to help it get drippy. If after about 5 minutes, it isn’t drippy, then add the coconut oil! Set aside.
For the Chocolate
- Place cashews in a small food processor. Process for about a minute or until it becomes like cashew meal. Add in cocoa powder and process for about 7-10 minutes or until drippy. At this point, add in 1-2 tablespoons of dairy-free chocolate chips and mix in. They will melt due to the heat of the cashew butter.
- Serving Size: 2 tablespoons
After throwing in a few chocolate chips, I realized that they were melting because the heat of the cashew butter. It worked out PERFECT.
SO CREAMY AND DRIPPY. Tha best ever.
One thing I’m finding with nut butters is that adding a cold ingredient such as maple syrup or honey to your warm drippy cashew butter is not a good idea. It’s going to thicken things up and take it from a drippy consistency back to more of a doughey consistency. My trick is adding a little coconut oil to thin things out again. Works like a charm.I have been on a swirl kick lately. SO WHAT. Here’s a few other swirly recipes of mine to add to your Pinterest board! Brownie Batter Peanut Butter Swirl Oatmeal Brownie Cookie Dough Swirl Protein Balls 100-Calorie Peanut Butter Swirl Buckwheat Brownies
If you HAD to choose chocolate or vanilla, what would you choose?
How many nut butters are currently in your cabinet?