Dairy-Free Chocolate Cashew Spread

Ingredients

• Cashew Nuts, roasted, 224 grams
• Confectioner’s Sugar, 100 grams
• Catalina Cocoa Powder, 30 grams
• Coconut Oil, 6 tablespoons
• Vanilla, 1 teaspoon
• Salt, iodized, 1 pinch

Directions

 

1. Process cashew nuts in Russell Hobbs food processor until oil is released and smooth, about 10 minutes, scraping down sides of bowl often.
2. Add sifted sugar and cocoa powder, oil, vanilla, and salt, process until fully incorporated and mixture begins to loosen slightly and becomes glossy, about 5 minutes, scraping down sides of bowl as needed.

Transfer spread to an airtight container.