Chocolate + Nut butter = A match made in heaven, really. The subtle hint of cinnamon takes this to the next level. Try it, you won’t be sorry! This can be made either into a spreadable nut butter, or a mylk chocolate block!
60g cacao butter
20g cacao powder
1/2 tsp cinnamon
15g raw honey
1/4 tsp himalayan salt
up to 50g macadamia oil, as required
1. Place cashews in a dry frying pan and toast until they begin to change colour. Transfer to mixer bowl.
2. Add cacao butter, powder, cinnamon, honey and salt. Process for 30 seconds/speed 8/MC on. Scrape down sides of bowl.
3. Process for 3 minutes/speed 5-6/MC on, stopping a few times to scrape down sides of bowl.
4. Add 30g of the macadamia oil and process for 20 seconds/speed 5/MC on. Scrape down of bowl and add remaining oil, if needed.
5. Blend for 1 minute/speed 5/MC on, pausing half way through to scrape down sides of bowl.
6. Transfer to a clean jar and store in a cool, dark place. This is best stored at room temperature to keep it easily spreadable, but if you live in a very hot climate, it will last much longer stored in the fridge.
Mylk Chocolate Block variation: For the ultimate treat, reduce the salt to a big pinch and add only 20g of the macadamia oil. When finished all processing steps, transfer the mixture to a small, lined tray. Refrigerate until set then cut into pieces and enjoy! This is much creamier and not as rich as regular home made dark chocolate.