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Chocolate Cinnamon Cashew Butter


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Calling all nut butter fans! You have to give this a go. I thought it would be hard making my own nut butter, but it really is simple! All you need is a handful of ingredients, a high-speed blender and less than 20 mins of your time (most of which will be blending time!).


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This recipe is for cashew butter, but you could always use your nut of choice, e.g. peanuts, macadamias or hazelnuts (if the latter, you could make a healthier version of a famous, but sugar-laden chocolate spread!).


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I have given quantities for one small jar; double up if required! One small jar lasts about 3-4 weeks in the refrigerator and can be frozen for about 4 months (that’s if you do not have nut butter fiends at home!).


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For extra flavour, you could toast your nuts beforehand. This makes the nut butter even more aromatic.


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I think this makes a lovely homemade present; just decant the cashew butter into a pretty jar, tie a ribbon around it and add a tag. The ideal gift for a foodie! You can also modify the recipe to suit different palates. E.g. add chilli powder for a chilli lover, a spot of cardamom and nutmeg chai tea lover. If your recipient has a nut allergy, you could always use sunflower seeds instead.


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Makes: 1 small jar

Preparation time: under 5 mins. Blending time: 10-13 mins)


  • 150g raw cashews (or nuts of choice)
  • 1.5 tbsp. cacao powder
  • ½ tsp. ground cinnamon (optional, but it goes so well with the chocolate!)
  • ½ tsp. sea salt
  • 2 tbsp. mild olive oil or rapeseed oil You can use coconut oil if you wish, though note, the coconut flavour will be apparent (Ok if you want if a coconut chocolate cashew butter)
  • 1 tbsp. liquid sweeter of choice, e.g. Maple, date or rice syrup



  • If you are toasting your nuts, put a large frying pan on the hob on a medium heat. Do not add any oil. Add the nuts and toast for about 2 mins, turning to the other side halfway through until they are golden brown.
  • Add all ingredients into a high-speed blender and mix to combine. You will have to scrape down the sides and repeat the process several times and eventually the mixture will form a nutty chocolaty paste. This takes about 10-13 mins.
  • Decant into an airtight jar for long-term storage, unless you are going to eat the lot! This tastes delicious on toast, stuffed in dates, on bananas and apples. Enjoy!


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Don’t forget you can find my favourite recipes in my FREE eBook here.

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