Dry roast the cashews at 180℃ (350℉, Gas 4) for about ten minutes or until golden.
100 g raw cashew nuts
Blend in a mini food processor along with the cocoa powder and salt until finely ground.
2 tbsp raw cacao powder, 1 pinch Himalayan pink rock salt
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.
1 tbsp coconut oil, 2 tbsp coconut nectar
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.
1 tbsp water
Spoon into a jar and spread some immediately on toast.
Notes
Will keep for a week or so in the fridge.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.