Chocolate Crack Cashew Butter

Processed with VSCO with a6 presetI’ve always wanted to try and make my own nut butters. It started four years ago when I first started to lose weight – I became obsessed with everything coconut and coconut butter was something that I really wanted to make. Next thing you know, my blender is spitting and spatting, and it gave up the ghost – too weak to handle the heat.IMG_9457.JPGAfter that mishap, I gave up the notion of homemade nut butter and continued to buy them for extortionate prices. However, fast forward four years and I finally have a food processor that can now handle long intervals of high-speed blending, while leaving me with a nut butter that is silky smooth and extremely moreish.Cashews Soaking

Heck. I’d even go as far as to say, that this chocolate crack cashew butter, is better than that chocolate hazelnut spread we all devoured too much of as kids – plus, its a lot healthier and has the added benefits of healthy fats from the cashews and cacao powder. It does take around 30 minutes to make the cashew butter, but rest periods are also included in this time – I do urge you to follow suit and not let your processor run for too long, as it may burn out the motor – just a little break here and there will work wonders.Roasted CashewsThe chocolate crack cashew butter does require a little preparation in the form of soaking the cashews overnight, this just helps make the blending process easier and apparently it adds some nutritional value too. I also recommend not to skip roasting the cashews, as this releases an incredible amount of flavour that will scent your home with a wonderful aroma


  • 200g Cashews
  • 8-10 Tbsp Filtered Water or Vegan Milk
  • 3 Tbsp Maple Syrup
  • 3 Tbsps Cacao or Cocoa Powder
  • 1/4 Tsp Sea Salt


Add the cashews to a jar, cover them with water and leave to sit overnight in the fridge – drain the water the next day.

Pre-heat an oven to 175c ( fan assisted)

Now put the cashews in a skillet or baking dish and roast until they turn a light brown. Leave the cashews cool and place them in a high-powered food processor or blender ( like this one) and blend. At first the cashews will turn into a breadcrumb consistency – keep blending.

If you leave the cashews blend for long enough, they will turn into a big ball of ‘dough’, you can then add in the water or milk, and maple syrup, to speed up the process, and continue blending until the cashews break back down into a smooth butter. Add in the cacao powder and blend until it has incorporated.

Remember to leave to breaks in between blending to save your blender from breaking.

Taste the cashew butter to make sure it is sweet enough and chocolatey enough for you, then store in a sterile jar in the fridge.

For more vegan ideas follow me on Instagram and please tag me in any of my recipes that you try or comment below, I would love to hear what you think whether it’s good or bad.

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.





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