Healthy Homemade Choco-Nuts Butter (Refined Sugar Free)
This thick, creamy,and decadent homemade Choco-Nuts Butter is crafted with wholesome ingredientsfor a guilt-free treat. Versatile and perfect for spreading, dipping, or simplyenjoying straight from the spoon. Loved by both adults and children alike!
Ingredients
- 2 cups raw cashews (280g)
- 1 ½ cups walnuts (150g)
- 1 ½ cups Medjool dates or pitted dates (or a mix of both)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoon coconut MCT oil for extra shine (Optional)
- Warm water (for soaking nuts and dates, as needed)
Instructions
- Preheat theOven: Preheat your oven to 180℃(356℉) and line a baking tray with parchment paper.
- Soak theNuts: Place raw cashews and walnuts in warm water for 20 to 25 minutes. Drain and spread them in a single layer on the prepared tray.
- Toast theNuts: Toast the soaked nuts in the oven for 15 to20 minutes, or until golden brown and fragrant. Watch carefully to avoid burning. Once toasted, allow them to cool completely on the tray.
- Soak the Dates: While the nuts are cooling, soak the dates in just enough warm water to cover them.Push the dates down with a fork to ensure they are fully submerged. Let them soak for 20 minutes until soft and plump. Once ready,drain the dates, but reserve the soaking water for blending if needed
- Make theNut Butter: Transfer the cooled nuts to a food processor or high-speed blender and blend until smooth and creamy, scraping down the sides as needed.
- Make theDate Paste: Add the soaked dates to the processor and blend until a smooth paste forms, adding reserved soaking water one tablespoons a time if needed.
- CombineEverything: Add the cocoa powder, vanilla extract, cinnamon, and salt to the date paste and nut butter mixture. Blend until well combined. If the mixture is too thick, add reserved date water one table spoonat a time until desired consistency is reached. For extra shine, blend in coconut MCT oil one teaspoon at a time.
Notes
- For this recipe, using a food processor is recommended as it makes blending the nuts and dates easier.
- Store: Transfer the Choco-Nuts Butter to a jar with a lid and store it in the refrigerator for up to 4 weeks.
