Picture this: a thick, creamy nut butter infused with deep dark chocolate that you can spread on toast, pancakes, fruit, or swirl into oatmeal and yogurt—or simply enjoy by the spoonful. Think Nutella’s indulgence, but with real nuts and without strange oils or excessive sweeteners. This dark chocolate cashew-almond butter is rich, intensely chocolatey, and naturally nutty.
I chose cashews and almonds because I had a surplus after my wedding—so many that I kept snacking on them and the stash barely shrank. Chocolate was the obvious solution to make them disappear faster. It worked: I’ve been happily dipping pretzels into the jar every day and, on good days, pairing the spread with vegetables too. Mostly, though, it’s been chocolate.
My nuts were already roasted and salted from how we served them at the wedding, but if your nuts are raw, toast them briefly in a skillet or oven so they’re nicely browned before blending. The process is similar to making any homemade nut butter: blend nuts until they break down into a smooth, creamy paste. Instead of simply melting chocolate into the nut butter, this recipe uses cocoa powder and coconut oil along with chopped dark chocolate. The cocoa deepens the chocolate flavor while the coconut oil improves spreadability. The result is a slightly salty, super-dark chocolate spread with restrained sweetness and a prominent nutty background.
The combination of cashews and almonds adds nutrients like copper, phosphorus, biotin, and vitamin E, plus protein, fiber, and heart-friendly monounsaturated fats and antioxidants. So while you’re indulging in a dreamy chocolate spread, you’re also giving your heart a little extra love.
This cashew-almond butter is thick, creamy, and perfectly spreadable. The almonds bring a bold, toasty edge while the cashews mellow and round out the texture so the dark chocolate can shine. A few pinches of sea salt balance the flavors and make the spread truly crave-worthy. If you try this recipe, leave a comment or tag your photos so others can see how you enjoy it.
Dark Chocolate Cashew-Almond Butter
Chelsea Colbath
Ingredients
- 1 cup almonds*
- 1 cup cashews*
- 2 Tablespoons coconut oil
- 2 Tablespoons cocoa powder
- 3 Tablespoons chopped dark chocolate
- A pinch of salt if nuts are unsalted
Instructions
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1. If your nuts are raw, toast them first. In a large skillet over medium heat, stir every few minutes for about 15 minutes until browned and fragrant. Or roast in the oven at 350°F (175°C) for about 10 minutes. If using pre-roasted nuts, warm them briefly in a pan on low for 3–5 minutes to help them blend more easily.
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2. Add the nuts and coconut oil to a food processor or high-speed blender. Blend for 5–10 minutes, scraping down the sides occasionally, until the mixture first becomes a thick, chunky paste and then smooths into a creamy butter. Add the chopped dark chocolate, cocoa powder, and a pinch of salt, then continue blending until the spread is completely smooth.
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3. Transfer the spread to a lidded container and let it cool to room temperature. Store at room temperature for several weeks or in the refrigerator for up to a month. The spread will remain soft at room temperature but will firm up when chilled.
Notes
