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Wild Recipe: Chocolate Cashew Butter

Colin Stuckert

Chocolate Cashew Butter Recipe by The Castaway Kitchen


*You can activate your cashews to reduce antinutrients and make them easier to digest. Just soak for 4 hours in water with a pinch of salt. Drain and place on a sheet pan. Then roast at 300F for 20 minutes to toast. 


  1. In the bowl of a high-powered blender**, combine the cashews and cocoa butter. Blend until smooth. 
  2. Add in the coconut sugar and chocolate powder. Add in the coconut and MCT oil and lastly the salt.
  3. Blend until it is completely smooth.  This will heat up the butter and it will be thick but liquid.
  4. Once it cools thoroughly it will solidify into a more butter-like consistency. 

**You can also make this in your food processor, but I recommend grinding you cashews alone first, for 10-15 minutes until they’re a smooth butter before adding the rest of the ingredients or it will be gritty.