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!).
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!).
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!).
For extra flavour, you could toast your nuts beforehand. This makes the nut butter even more aromatic.
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.
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!
Don’t forget you can find my favourite recipes in my FREE eBook here.