Cashew and cocoa butter

Cashew and cocoa butter

Remember when you were little and your mom used to tell you that all she wanted for a gift was "a hug or something homemade"? Since it's Mother's Day this Sunday, I thought I'd suggest a cashew and cocoa butter recipe to show your mom how much you care!

Easy to prepare (and even easier to eat), our delicious Cashew Cocoa Butter is a deliciously healthy alternative to your traditional chocolate spreads ... and of course, it's also delicious for the rest of the family!

Cashew and cocoa butter



300g of cashew nut flood
3 tablespoons of cocoa powder
1 C. vanilla extract
tablespoons of maple syrup (optional)



  1. Preheat your oven to 350F.
  2. Cover a baking sheet with parchment paper, add the cashews and roast for about 10 minutes - they should turn a nice golden color but keep an eye out as they can turn in an instant!
  3. Pour the toasted cashews into a powerful blender or food processor and blend until their oils are released and they begin to form a paste (Takes about 10 minutes, depending on your blender. You may need to stop halfway, scrape the sides and let the blender cool).
  4. Add your cocoa powder, vanilla extract and syrup if desired and continue to mix until the batter is spreadable
  5. Transfer the nut butter to a jar (preferably with a tight-fitting lid)


To serve
  • Top the toasted bread slices with a thick layer of nut butter and sprinkle with berries and toasted coconut.
  • Alternative topping ideas: bananas and nuts, strawberries and chia seeds, blackberries and Almonds, kiwis and coconut, etc.
  • Use as a frosting on a cake or dessert bread
  • Use as a dip for fruit



Bon appétit!


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  • Caroline Bisaillon
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