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Recipe

Chocolate Vanilla Swirl Cashew Butter

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
Yield: ~2 cups of nut butter

Ingredients

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
  • 12 tablespoon mini chocolate chips, dairy-free

Instructions

For the Vanilla

  1. 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

  1. 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.

Nutrition

  • Serving Size: 2 tablespoons

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