Chocolate Coconut Cashew Butter

I know – The world doesn’t need another homemade nut butter.

But it does need more chocolate.  And more coconut.  And more love for cashews!  Because what the hell, almonds?  You ain’t that fine.

So I made what I would like to call the dessert of nut butters.

And it’s pretty damn fantabulous.


The idea for this nut butter happened as I was waiting in the never-ending check-out line at Trader Joe’s, which I swear I spend half my life on.  It literally wraps and weaves through the entire store, you might as well just get on it the second you arrive and shop as you go.  Which is basically what I do, but only after I knock into everyone with my shopping cart like I’m in an obstacle course on American Gladiators, elbow someone in the face for the last ripe vine of tomatoes, cry when they’re out of the ONE thing I desperately wanted – a girrrl needs her chocolate covered pomegranate seeds, okay? – and finally swear to God that I am never, ever! coming back to Trader Joe’s again.

Until… ya know.  Next weekend.

So after everyone in the store either hates or pities me, I eventually mozie to the end of the line and impatiently wrap and weave through every aisle I’ve already been down.  The obvious problem with this is that I inevitably end up shopping twice, which means I just looove to throw things in my cart that I totally don’t need.

Like cashews, and coconut oil, and chocolate.

I really hadn’t planned on using these random toss-ins together, but as I unpacked my groceries I realized it was meant to be.  My result was a traditional nut butter taken up 12 notches – Rustic and gritty, yet with the smooth sweetness of chocolate and tropical hint of coconut leading the way.  If you’ve cooked with coconut oil before you know it has a very mild taste, so I added in a dash of coconut extract to enhance that flavor.  And even though I used semi-sweet chocolate chips, I’d venture dark chocolate (milder) or milk chocolate (sweeter) would work just as great here too.

And best of all?  All you need to enjoy this is a spoon.

Or your finger.  Whatever works.

Chocolate Coconut Cashew Butter


  • 1 lb Roasted & Salted Cashews
  • 3/4 cup Semi-Sweet Chocolate Chips
  • 2 tbsps Coconut Oil
  • 1/2 tsp Coconut Extract (optional)
  • 1/2 tsp Sea Salt


  1. In food processor pulse cashews until a coarse meal has formed.  Add in 1 tbsp coconut oil, then blend until smooth, scraping the sides as needed.
  2. In microwave melt chocolate chips and remaining tbsp coconut oil for ~90 seconds, stirring every 30 seconds to prevent burning.  Pour melted chocolate into food processor and blend thoroughly, again scraping the sides if needed.  Next, season with salt and coconut extract (if desired) then pulse several times more.  Once well blended, store nut butter in a sealed container in the refrigerator for up to two weeks.

toppings are highly recommended.



Share the love!Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyShare on LinkedInShare on StumbleUpon