Chocolate Banana Cashew Butter

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This nut butter turned out just perfect for me.

It’s creamy like pudding on your tongue…just sweet enough to satisfy that

 afternoon ‘gotta have chocolate‘ craving.

And it’s Healthy?  You bet it is.  Very. 

Very little sugar, no gluten, no dairy.

And it tastes good?  No way.

Yup, tastes delicious actually.

Chocolate Banana Cashew Butter

16 oz jar of Cashew Butter (Organic or make your own)

1/3 Cup Cocoa Powder

1/2 tsp. Vanilla Stevia

1/4 Cup Honey or Agave

1 tsp. Cinnamon

2 Ripe Bananas

3 Tbs. Water

3 Tbs. Olive Oil or other

1/2 Cup Non Dairy Milk, I used unsweetened Soy for this

Blend all ingredients in a food processor, slowly, scrapping down sides until smooth butter is formed.

(I thought I killed my Ninja blender doing this one, luckily it worked again after the motor cooled so pulse the butter

a lot so you don’t burn out your blender)

Store in a sealed container, may be frozen in smaller batches.  Refrigerate up to 1 month.

You can almost taste how good this is……….for you.

I am already planning to use it as a filling for  some other desserts, coming soon!

Have you ever made any nut butters from scratch? 

Let me know how they came out.  What’s your favorite?

Enjoy everyone.

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4 thoughts on “Chocolate Banana Cashew Butter

    1. Canned Time

      It did break it but luckily just until the motor cooled so I didn’t have to scoop out all the unmixed portion from the blender, Yay! I’m planning on using it for filling in a kind of Blintz? The banana makes it really creamy like frosting but fluffier.
      Not sure yet but it is definately good enough to eat on it’s own. Let me know if you try the recipe out. 🙂

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