Smooth Vanilla Chocolate Spread

Smooth Vanilla Chocolate Spread

Chocolatey, rich, and smooth vanilla cashew butter that is perfect on top of oatmeal, waffles, or spread on bread. Plus it’s refined sugar-free and healthy-ish!

  • Author: Full of Plants
  • Yield: About 1 and 3/4 cup 1x


  • 3 cups (450g) raw cashews
  • 3/4 cup (115g) coconut sugar
  • 1/4 cup (25g) cocoa powder*
  • 3 tbsp (45ml) melted cocoa butter (or coconut oil)
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp salt


  1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper. Spread the cashews evenly on the baking sheet and roast for 11-14 minutes, or until slightly golden. You don’t want to roast the cashews too much otherwise your chocolate butter will have a strong cashew flavor. Remove from the oven and let cool a few minutes.
  2. In the meantime, add the coconut sugar and cocoa powder to the bowl of a high-speed blender. Blend for 2-3 minutes, or until the coconut sugar looks like powdered sugar. Transfer the powdered sugar to a bowl and set aside.
  3. Add the roasted cashews to the blender and blend on high-speed until it turns into butter. Add the powdered coconut sugar, melted cocoa butter, vanilla extract, and salt. Blend for another 3-5 minutes, or until very smooth. The longer you blend the smoother.
  4. Transfer to a clean glass jar and keep at room temperature. Use to top oatmeal, waffles, crepes, or bread! The vanilla chocolate butter will keep for up to 1 month.


*My favorite way to make this chocolate butter is to use 3 tbsp of raw cocoa powder and 1 tbsp of normal cocoa powder.


  • Serving Size: 1 tbsp
  • Calories: 116
  • Sugar: 5.3g
  • Fat: 8.4g
  • Carbohydrates: 9.8g
  • Fiber: 0.7g
  • Protein: 2.4g