A healthy and delicious take on a much loved chocolate nut spread. This chocolate cashew nut spread contains only six ingredients, and one of those is water. It’s both quick and easy to make.
I’ve noted many recipes on the web in the last year or two for homemade chocolate hazelnut spread. I’ve really wanted to have a go, but neither my blender nor my food processor are up to the job. However, I was recently sent a VonShef 3-in-1 hand blender from Domu to try out and I thought I’d put it through its paces and see if it was up to making a nut spread. I happened to have a bag of cashews to hand, so thought I’d try making a chocolate cashew nut spread rather than a hazelnut one.
As you can see from the picture near the bottom of the post, the 3-in-1 comprises a hand held stick blender, a mini food processor and a whisk. The blender has a heavy duty motor and comes with two speed settings, 7,000 and 13,500 rpm. The attachments are simple to change and the washing up is so much easier than my stand food processor.
For blending small quantities of ingredients to make sauces, pesto and chocolate spread, the mini food processor is ideal. It’s also meant to be good for chopping onions, but I haven’t tried that yet. The stick blender is fantastic for soups and purées and it comes with a sturdy beaker. We used our old one all the time, but it was difficult to wash as it didn’t detach from the motor. This one does. The whisk I have yet to try.
Chocolate Cashew Nut Spread
The mini food processor was my tool of choice for the task I had in mind. To begin with the nuts ground to a powder and I thought it wasn’t going to work. I persevered on a higher setting and suddenly it turned into a paste. When I added the other ingredients, it went very oily and didn’t look at all appetising, so I added a little water. Miraculously this sorted the problem out and I ended up with a rich and smooth (ish) paste.
Never mind on toast, I couldn’t stop eating it this chocolate cashew nut spread straight out of the jar; not something I generally want to do with Nutella as I find it too sweet and a bit cloying. Containing no refined sugars, unhealthy fats nor other unwanted additives, this is a super healthy alternative to your average chocolate spread and it’s very tasty too. Although there were a few nutty nubbles in the paste, it had a very pleasant silky mouthfeel. The success left me elated for the rest of the day and I can’t wait to make some again.
As it happened, I acquired a fabulous power blender not long after creating this chocolate cashew nut spread. I had to try it again in my new blender. Only this time I went for a raw chocolate spread version.
Thanks for visiting Tin and Thyme. If you make this chocolate cashew nut spread, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Chocolate Cashew Nut Spread. PIN IT.
Chocolate Cashew Nut Spread – The Recipe
Chocolate Cashew Nut Spread
- 100 ml raw cashew nuts
- 1 tbsp coconut oil – melted
- 2 tbsp raw cocoa powder
- 2 tbsp coconut nectar
- a pinch pink Himalyan rock salt
- 1 tbsp water
- Dry roast the cashews at 180℃ (350℉, Gas 4) for about ten minutes or until golden.
- Blend in a mini food processor along with the cocoa powder and salt until finely ground.
- Add the coconut oil and nectar and continue to blend on a high speed for about 2-5 minutes until the mixture has turned into a paste.
- Add the water and blend for another minute until all is smooth. You may want to add more water depending on how thick or thin you like your spread.
- Spoon into a jar and spread some immediately on toast.
I was sent the above mentioned product for review purposes. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.