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Milk Chocolate Cashew Butter

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  • 10 ounces raw, unsalted cashews
  • 1 teaspoon coconut oil, melted
  • 2 ounces quality milk chocolate, melted
  • pinch of salt


  • Add cashews to a high powered food processor and blend until smooth, about 6-8 minutes. Periodically scrape down the sides if needed. Once smooth and buttery, add in the coconut oil and chocolate, blending and scraping again until totally smooth. Add in salt and blend again, tasting to see if it needs more.
  • Store in a sealed container, preferably in the fridge. I go by the rule though… if I am going to eat it within 3-4 days, I do not refrigerate!

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