Chocolate Vanilla Swirl Cashew Butter
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 335.2
- Total Fat: 26.9 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 2.0 g
- Protein: 10.2 g
View full nutritional breakdown of Chocolate Vanilla Swirl Cashew Butter calories by ingredient
Introduction
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 really do like to make my own nut butter because 1. It’s better for you and 2. It tastes better. 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 really do like to make my own nut butter because 1. It’s better for you and 2. It tastes better.Number of Servings: 16
Ingredients
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For the Vanilla:
2 cups roasted cashews, lightly salted
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
Directions
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: Makes 16, 2 tbsp servings
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: Makes 16, 2 tbsp servings