Vegan Chocolate Covered Strawberry Cashew Butter
Peanuts and I don’t get along. It is not that I don’t love peanuts and all peanut and peanut butter related things, because I do. Peanuts just don’t like me, and they reek havoc on my stomach. So a while ago I decided to use other nut butters on my toast and sandwiches. I am really into cashew butter. However, that was getting a little boring, and I thought, how can I jazz up this nut butter? Vegan chocolate covered strawberry cashew butter is definitely jazzy!
I decided to call this chocolate covered strawberry because it is more strawberry than chocolate. I use a whole bag of freeze dried strawberries in this nut butter and only 1/2 cup of cocoa powder. It tastes super indulgent, but is pretty healthy. Refined sugar free, quick and easy, and you too can be ready to treat yo’ self in no time!
I am also a huge fan of sunflower seed butter, and I bet this would be delicious with sunflower seeds or any nut that doesn’t have a super over powering flavor. I added a little coconut oil to this nut butter because adding the freeze dried strawberries made the cashews less creamy. So the little bit of oil adds back some good fat and makes it creamier!
This cashew butter is so damn delicious, I immediately made some toast and spread it all over. I have been eating this like it is going out of style. With more strawberries, with bananas and chia seeds, with other jams, or just by itself! I am in love!
Vegan chocolate covered strawberry cashew butter is a dream come true! I feel super jazzy eating this for breakfast! All you need is a food processor or blender and 10 minutes, and heaven will await you! I hope you fall madly, deeply in love with this cashew butter like I did, but hey, I really like food. Seriously.
Homemade cashew butter flavored with freeze dried strawberries and cocoa powder. The perfect indulgent but healthy snack!
- 2 1/2 C. Cashews, roasted(salted or unsalted)
- 1 bag(1.2oz.) Freeze dried strawberries
- 1/4 C. Cocoa powder
- 3 Tbsp. Agave nectar
- 3 Tbsp. Coconut oil
- Salt to taste
In a food processor or high powered blender, add the cashews and begin to process scraping down the sides as needed until the cashews start to become a puree.
Now add the remaining ingredients and process until smooth and creamy, scraping down when needed. This will take a while maybe 10 minutes or so. Just keep going until it is the texture you want.
Taste and add salt if needed. Serve when ready with toast or perhaps in oatmeal?hmmmm... anyways, you can store this in an air tight container in the fridge or at room temperature.
If you store in the fridge, it will firm up and be a bit harder to spread, but you can just let it warm up for a few minutes.