My marriage might be in trouble. I’m in love with a ninja. Not just some random thief in the night ninja. The Ninja. Almond butter in ten minutes. That’s what you get when you love your Ninja. He sure is good to me. If you aren’t familiar with the Ninja, it’s a kind of blender, we got it for our wedding. It has probably twenty blades. It’s honestly a little scary. And very ninja.
It was my first time making nut butter and it was a breeze. I’m a little worried running my blender for ten minutes because I have a neighbor that’s easily irritated (to say the least). That considered, all it takes is measuring and a little scraping down and poof! Magic! Cashew Butter!
I thought milk chocolate would be good and wouldn’t overpower the cashews but feel free to be creative. Use dark chocolate if you like. Add more honey if you want it a little sweeter. The coconut oil does keep a nicer consistency so I don’t recommend going without that.
Don’t get freaked out if it takes several minutes. Or if it turns into a somewhat hard mass, just keep blending/processing until it softens up or add a little more melted coconut oil.
- 4 cups unsalted cashews
- 4 tablespoon coconut oil, divided
- 4 oz dark chocolate
- 2 tablespoons cocoa
- 2 tablespoon honey
- 1 ½ teaspoon fine grain sea salt
- Add cashews to your blender or food processor and run continuously for 2 minutes. Stop and scrape down the sides and bottom of the bowl. It will look gritty at this point.
- Run the food processor for another few minutes before again scraping down. At this point, the butter will start clumping together.
- Run the food processor again, for another few minutes, it will be coming together soon.
- Once cashews are smooth, (it will probably take 10 minutes or a little longer to get to this point) melt milk chocolate and 2 tablespoons coconut oil in microwave or double boiler. Add to cashews and process, scraping down.
- Add cocoa, honey, salt and remaining 2 tablespoons melted coconut oil. Process for another few minutes, until you are happy with desired consistency.
- Transfer to mason jar or container and store at room temperature or in fridge for up to 3 to 4 weeks