Raw Chocolate Cashew Honey Butter - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

I'm no stranger to nut butters. My go-to is usually protein-packed almond butter but, with my newfound obsession adoration of cashews, I'm jumping into the decadence that is cashew butter + chocolate. This raw treat contains coconut oil that will harden in the fridge, so it is best placed right on the kitchen counter where you can see it. Serve on warm toast or take your spoon and dive on in.


12 oz Raw Cashews (soaked for 30 mins)

2 tbsp Raw Cacao Powder

1 tbsp coconut oil

1 tsp honey

Sea Salt, a pinch

Place the cashews in a food processor (or high powered blender) and process until smooth, like butter. This will take some time, so have a bit of patience - I promise it's worth it. Once smooth, add in the cacao powder, coconut oil, honey and salt. Blend again, until buttery once more.

(Adapted from How Sweet It Is)

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