Breakfast · Dips · Snacks and starters · Sweet things

Cashew, Chocolate and Coconut Butter

photo

A delicious spread that tastes great by the spoonful especially during a good day in the hills. Try a dollop on top of breakfast, spread on crackers or slices of fruit.

Makes ¾ cup, prep time 10 min,

Recipe

¾ Cup cashews

½ cup desiccated coconut

2 tsp cocoa powder

2 tsp rice syrup or honey

2 tsp coconut or sunflower oil

 

Preheat oven to 180C and roast cashews for 3 minutes until lightly toasted and golden. While still warm place in food processor or high powered blender along with all other ingredients. Blend until smooth, this make take some time depending on your processor. Stop regularly to scrape down the sides of bowl with spatula, you can add a little extra oil if needed.

Transfer into jar ready to take on any adventures.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s