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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
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

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!


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