I was SO excited to try out my new food processor and I have had homemade almond butter on my mind for months! I was at the store and totally spaced it…accidentally buying cashews instead of almonds. Well, nuts are NOT cheap and I figured I’d go with the flow.

I have actually never tried it but I love nut butters in general so I knew this had to be good. Thankfully, Love, Veggies and Yoga had a good recipe I adapt for my first try.

I originally bought chocolate chips to mix in to make dark chocolate almond butter but this recipe called for cocoa powder so I’ll save those chips for the almond batch I’ll make next.

Showing off my new gear in the apron Mom got me for Christmas!

I love having my new stuff (juicer too!) but man it’s hard to clean. After using this stuff you have to get in the crevices of a million different places. I’m hoping this doesn’t deter me from using it a lot. I’m not exactly Mrs. Spotless.

The FP is loud and for nut butters you have to let go it for quite awhile but since I soaked my cashews for hours before grinding, they mushed up pretty easily.

  Cashew Cocoa Butter
  • 1 cup cashews, soaked for 4-5 hours
  • 3/4 c agave/honey/maple syrup (combo of one or any)
  • 1/2 c cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Soak cashews in water for at least an hour (4-6 hours). Remove the soaked cashews and add them with the remaining ingredients to food processor.  Blend until mixture is smooth

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