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May 2016 Issue
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Cashew, coconut and chocolate butter

Yum! Cashew, coconut and chocolate butter

A delicious spread that tastes great by the spoonful, especially during a good day in the hills. Try a dollop on top of breakfast, spread on crackers or slices of fruit.


Makes ¾ cup

Prep time 10min

Cost $8-$10


¾ cup cashews

½ cup desiccated coconut

2 tsp cocoa powder

2 tsp rice syrup or honey

2 tsp coconut or sunflower oil


Preheat oven to 180°C and roast cashews for 3min until lightly toasted and golden. While still warm, place in food processor or high powered blender along with all other ingredients. Blend until smooth, this may take some time depending on your processor. Stop regularly to scrape down the sides of the bowl with a spatula. Add a little extra oil if needed.

Transfer into a jar, ready to take on any adventures.