Chocolate Coconut Cashew Butter

1. 1

   Place the cashews into a 12-cup (or larger) food processor (you may have to cut recipe in half if you have smaller food processor). Process, scraping down the sides as necessary until a large lump forms. Add coconut oil.

2. 2

   Once the butter smooths out, add maple syrup, vanilla extract, coconut extract and turbinado sugar. Process again until smooth, scraping the bowl as necessary.

3. 3

   Once completely smooth, add chocolate and process until chocolate has melted and is incorporated into the nut butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.