You want to know the truth?
When I want to make something effortless, I make nut butter. It’s one of those projects where you toss nuts into a food processor, let them whirl around, and wait for the magic to happen. The only moment that feels like actual effort is resisting the urge to lick the blade — which, full disclosure, nearly cost me my tongue the other day. That was after almost slicing my fingers multiple times, so I decided to stop while I was ahead and embrace the nut-butter life.
I reach for my food processor whenever I want to “make nothing.” It’s never failed me and it’s exactly how I ended up with jars of dark chocolate toasted almond macaroon butter and chocolate chip cookie dough peanut butter in the fridge. There’s never a shortage of spreads to slather on toast around here — or to eat straight from a spoon.
I really dislike it when people claim something “tastes exactly like” a different food that can’t truly be reproduced. But this cashew butter? It tastes like something indulgent: maybe frosting, maybe brownie batter — it’s hard to describe, but it’s very, very good. Ironically, cashews aren’t my favorite nut unless they’ve been heavily seasoned or sweetened, but in butter form they work beautifully. I’m not a fan of nuts in baked goods either; I prefer them in spreads, snacks, or other unexpected places.
This milk chocolate cashew butter is silky, spoonable, and makes a thoughtful homemade gift if you package it in a pretty jar. Personally, I’ll skip the crafting and eat it straight, but anyone who enjoys little homemade presents could turn this into a charming surprise.
And yes — I’ll defend nut butter as a healthy choice. It’s a source of protein and good fats, and in moderation it’s a helpful addition to a balanced diet. Consider this a little indulgence that also delivers nutrients.
Milk Chocolate Cashew Butter
Yield:
1
makes about 1/2 cup
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Ingredients
-
10
ounces
raw,
unsalted cashews -
1
teaspoon
coconut oil,
melted -
2
ounces
quality milk chocolate,
melted -
pinch
of salt
Instructions
-
Add cashews to a high-powered food processor and blend until completely smooth, about 6–8 minutes. Periodically scrape down the sides as needed. Once the cashews are smooth and buttery, add the melted coconut oil and melted milk chocolate. Blend and scrape again until the mixture is glossy and fully combined. Add a pinch of salt, blend briefly, and taste to adjust seasoning.
-
Transfer to a sealed container and store in the refrigerator for longer shelf life. If you plan to eat it within three to four days, you can keep it at room temperature for convenience.
Side Dish
American
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