Chocolate Coconut Cashew Nut Butter

Hi Everyone,

Can you guess what this is?

Yah, I know what your thinking, why is she just showing us a piece of bread with banana’s and what looks like nutella?  Oh baby, the spread on this sandwich is amazing, amazing I tell ya!!!

This my friends is chocolate coconut cashew nut butter.  Boy is that a mouth full and a few spoonfuls too!!  I can’t go the week before Easter and not post a chocolate recipe.  When I think of Easter a few things come to mind, eggs, carrots, daffodils, and coconut.  Coconut is a weird thing to think of when it comes to Easter, but I love chocolate coconut eggs, such a wonderful Easter treat.  So I had to come up with something better that will satisfy my candy cravings, than Chocolate Coconut Nut Cashew Butter was born.

This cashew butter really tastes like coconut and chocolate.  It’s so good and it’s healthy.  I didn’t put very much chocolate in it, just 3 squares (1oz) of Trader Joe’s Dark Pounder Bar Chocolate.  I used Organic Coconut Oil from TJ’s, vanilla and coconut extract.  This is such a decant, creamy, drippy, chocolaty nut butter.  I never made cashew butter that came out so drippy.  Just look at it!

If you love chocolate, peanut butter and coconut, than you will LOVE this.  The only problem is controlling yourself from over eating it.  I have had it on my toast, bread, yogurt, berries and angel food cake.  That’s a lot since I just made it on Sunday.  It’s so good!!  I can’t even describe it to you.

Chocolate Coconut Cashew Nut Butter
Nutrition Information
  • Serves: 3 Cups
  • Serving size: 52 1Tbsp. servings
    Prep time: 
    Total time: 
    • 4 cup cashews, roasted & salted
    • 2 Tbsp. coconut oil
    • 1½ Tbsp. Maple Syrup
    • ½ Tbsp. vanilla extract
    • 1 Tbsp. coconut extract
    • 1 Tbsp. Turbinado Sugar
    • 1 oz dark chocolate, roughly chopped
    1. Place the cashews into a 12 or larger cup food processor (you may half to cut recipe in half if you have smaller food processor) and process, scraping down the sides as necessary until a large lump forms; add coconut oil.
    2. Once the butter smooths out, add maple syrup, vanilla extract, coconut extract and Turbinado Sugar.
    3. Process again until smooth, scraping the bowl as necessary. Once completely smooth, add chocolate and process until chocolate has melted and is incorporated into the nut butter
    Calories per Tablespoon: 66, Fat: 5.3, Cholesterol: 0, Sodium: 38, Potassium: .02, Carbs: 3.2, Fiber: .06, Sugar: 1.2, Protein: 1.7

    I store in my cupboard, but you can store it in the refrigerator.

    Now I need your help! What should I make with it?  I thought of white chocolate peanut butter cups sprinkled with coconut on top, but I am afraid that maybe to addicting!  So I need your suggestions, please!

    Well I am off, time to do kitchen clean up!  I swear my work is never done!  Have a wonderful day and send me your suggestions, I would really love to know!  But for now I’ll just eat this!


    Mandy‘s Recipe Box


    1. This looks amazing: so smooth and creamy!

    2. This looks out of this world good! I love all of the ingredients you used. It looks so creamy. I want to go run to the store so I can make it right now!

    3. Oh my goodness! This looks amazing. I have all these ingredients on hand too! My husband (and daughter) would go crazy for this.

      Be Well,

    4. I made some cashew butter the other day, but it didn’t turn out nearly as smooth as yours! I really need a blender!

      • Jennifer @ Peanut Butter and Peppers says

        This was the first time I ever made cashew butter that turned out this creamy, normally it’s a really thick nut butter. I think it was the coconut oil that smoothed it all out.

    5. Yummmmm that looks so good! Your pictures are amazing too.

    6. Wow! Just pass me a straw 🙂

    7. mmmmm. mouth watering!

    8. Hooooly cow, that looks to die for!! I adore coconut, and mmmm. mmmmm. I’ll just stare.

    9. Hi. Is that coconut sprinkled on the bread between the bananas and the butter? yum. You asked for ideas…I’m making peanut butter marshmallow squares this afternoon for Easter and a post…I bet you could use your butter for a type of marshmallow bar : )

      • Jennifer @ Peanut Butter and Peppers says

        OMG! I can’t wait for you to post your recipe. I am going to check it out!!! Yes I sprinkled a little bit of coconut on the bread.

    10. I love your addition of chocolate to this! Bookmarked for my next version. 🙂 My husband liked the regular cashew butter so much it’s all gone already (in 3 days!). I need to get some coconut extract though, I bet that really helps with the coconut flavor.

    11. Yum, another great nut butter!

    12. Looks really good. Um…so does that toast! What brand is that? Visiting from Successful Together! Come share your recipe at my link party:

      • Jennifer @ Peanut Butter and Peppers says

        I’ll stop your link party, thanks for the invite! The bread is Alvarado St. bakery Whole Wheat bread with Flax Seed. It’s 50 calories a slice and so good! I bought it at Trader Joe’s.

    13. Hoping over from Successful Saturday’s – this recipe looks absolutely delicious!! I love that it’s homemade…I’ve often bought cashew butter from the health food store. Thanks for sharing 🙂

    14. Holy WOWZERS! This looks amazing! Thank you for dropping by and linking up for Successful Saturdays !

      • Jennifer @ Peanut Butter and Peppers says

        Thank you for having me! This nut butter is so addicting! Glad I made a double batch of it!!!

    15. Holy smokes that looks freakin’ awesome!!! I want a spoonful right now…….
      Thanks for linking up to Fit and Fabulous Fridays!! I’d love for you to grab my button to share with your friends. 🙂


    1. […] as potent as peanuts.  I also used cashews to make a few of my other fun nut butters like Chocolate Coconut Cashew Nut Butter and Chocolate Chip Cookie Dough Cashew Butter.  Yummy!  That reminds me I need to make more of […]

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