A delicious silky smooth dairy free raw chocolate spread with cashew nuts. Works wells as a cake or biscuit filling and also as a vegan cheesecake. Easy to whip up in a blender.
As some of you may have gathered by now, I’m in thrall to my Froothie high speed blender. It gets used virtually every day and makes a wonderful job of finely blending the most unlikely of ingredients and making them silky smooth. Have a look at my nettle smoothie if you don’t believe me.
Raw Chocolate Spread
Just before I acquired my blender, I made my first ever chocolate cashew nut spread. I was delighted with it, but I suspected the Optimum 9200* could do an even better job. This time around, I wanted to try a completely raw version; in the previous one I had roasted the cashews. Nuts and seeds have some sort of enzyme inhibitor that prevent them germinating too early and stop us digesting them properly. Soaking before eating tricks the nuts into thinking it is time to germinate, thus realising the inhibitors into the water which is then thrown away. So a good overnight soaking of the cashew nuts was required. I also added a vanilla pod and dates to the mix.
The result was a silky smooth chocolate nut spread that tasted even better than the first one. I had been slightly worried about ending up with bits of strongly vanilla pod, but I needn’t have worried, there was no obvious sign of it, other than the flavour. The dates gave a slight fruity note – an added bonus. We ended up eating most of it straight from the jar, but as well as a delicious spread, it would work well as a cake filler and also as an alternative dairy free cheesecake – now on my list.
Raw Cashew Chocolate Kefir Smoothie
The nuts made for a rather stiff mixture and I had to use the tamper tool to push the mass down a few times. It was also a bit of an art getting the mixture out of the jug. In fact, I was unable to extract it all. Not being one to abide waste, I ended up “rinsing” the jug out with kefir and making an impromptu and quite delicious smoothie – win win.
Can I Use Nuts Other Than Cashews?
Cashew nuts are particularly good for chocolate spread as they don’t have an overwhelming flavour of their own. This allows the chocolate notes to shine through. However, you could use pretty much any nuts to make this raw chocolate spread. If you have a favourite nut, try it. I reckon hazelnuts or macadamias would both be awesome.
Other Raw Chocolate Recipes You Might Like
- Cacao and Kefir Smoothie from Tin and Thyme
- Chocolate Truffles from Chocolate Log Blog
- Chilli Coconut Chocolate from Planet Veggie
- Ultimate Chocolate Green Smoothie from Tinned Tomatoes
Thanks for visiting Tin and Thyme. If you make this raw chocolate 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.
Raw Chocolate Spread. PIN IT.
Raw Chocolate Spread – The Recipe
Raw Chocolate Spread with Cashew Nuts
- 150 g cashew nuts
- 4 Medjool dates
- 1/2 vanilla pod
- 1 good tbsp coconut oil
- 3 tbsp coconut nectar (or sweetener of choice)
- 2 tbsp raw cacao powder
- pinch of rock salt (I used Himalayan pink)
- 3 tbsp water - more may be needed
- Soak the cashew nuts in water overnight. Drain and rinse thoroughly.
- Throw everything into a high speed blender and blitz until silky smooth.
- Scrape down the sides as needed and add more water if the mixture is too thick.
- Scrape into a jar and keep in the fridge until needed.
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