Chocolate Coconut Cashew Nut Butter
Prep time
Total time
Serves: 3 Cups
  • 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.
Nutrition Information
Serving size: 52 1Tbsp. servings
Recipe by Peanut Butter and Peppers at