So a few things are happening. One, our sink is broken. Which meeeeans I am avoiding cooking aka creating dirty dishes because in order to clean them, I’ll have to take them to the basement to wash them by hand. It also means I can’t run the dishwasher because it’s leaking everywhere.
Ugh. Times like these I remind myself that some people in this world don’t have running water, food, plumbing, etc., but I can still complain a little bit, right?
Like how it’s super inconvenient? And how my landlord’s been dragging his feet because of the holiday. Um, hello, I know about the holiday. I celebrated the holiday. I couldn’t wash Santa’s cookie plate in the dishwasher because you refused to get a plumber on the holiday. Landlords don’t get holidays. And p.s. it’s four days past the holiday. End rant.
So that kind of leads me to not making food which is kind of an occupational detriment if you are a food blogger. Then I said to myself, you know what? I’m not going to let a silly sink bring me down. And so, I trudged along. This is called resilience. And I have it. Or maybe my second wind of cooking ambition came from that latte I just consumed. Either way, it’s HAPPENING. Cooking, dishes, basement, oh my.
I’m obsessed with nut butters if you’re new to these parts. Peanut butter is my go to mainly because of its deliciousness and price point. I love me a good almond butter, or hazelnut butter (swoon) but they tend to be expensive, particularly the natural ones with no sugar. Arg! Anyway, PB is my homegirl and we party daily.
But, sometimes I like to try my hand at creating a new nut butter. Like this cinnamon cashew butter and this AMAZING pistachio butter. YES YOU READ THAT RIGHT. And so, in an effort to bring more chocolate into the mix because always. more. chocolate. This chocolate cashew butter was born. And I love it. It’s so easy, I don’t know why I even buy nut butters. I should just make a weekly batch every Sunday. I know why I don’t. Probably because if I make a “weekly” batch on Sunday, it will be gone by Monday afternoon. Because that’s how we rolllll.
Put all the ingredients in your food processor or blender. If you’re using salted cashews, leave out the additional salt. Let it run, taking breaks to scrape the sides down with a rubber spatula. Continue this until the cashew butter gets super creamy and smooth and drippy. Mine took about 10 – 15 minutes.
- 2 cups raw unsalted cashews
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons agave nectar (honey or maple syrup works too)
- 1/8 teaspoon sea salt (only if your nuts are unsalted)
- 1 tablespoon refined coconut oil, melted
- Place the ingredients in your food processor or blender for 10 – 15 minutes, taking breaks to scrape down the sides with a rubber spatula.
- Serving Size: 10