Chocolate-Cashew Butter

healthyish cashew almond milk cocoa maple syrup butter

Jessica Murnane

Makes about 1 cup

Source

Ingredients

1½ cups cashews

¼ cup unsweetened almond milk

3 tablespoons unsweetened cocoa powder

3 tablespoons pure maple syrup

¼ teaspoon kosher salt

Method

Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool.

Process cashews in a food processor, scraping down sides of bowl occasionally, until smooth (this may take up to 8 minutes). Add milk, cocoa powder, maple syrup, and salt. Pulse to combine.

Do Ahead: Cashew butter can be made 2 weeks ahead. Cover and chill.