As much as I love macadamia’s and my macadamia chocolate, they tend to be a bit expensive compared to other nuts, so I thought I’d try and change it up a bit using cashew nuts instead.
After processing the cashews on their own I wasn’t quite sure how it would come out as they become a fine powder rather than a butter.
It works though, the result came out very similar to the macadamia version. The big difference though is besides a slightly different flavour, the cashews leave small cashew pieces through the chocolate where the macadamia version just disappears into the chocolate.
Now of note, if you don’t have raw honey, you can use processed honey. I’ve found though that processed honey does not mix through properly and ends up clumping together at the bottom of the bowl. This results in some pieces being much sweeter and softer than other pieces. If you choose to use processed honey I would probably use less honey and make sure you mix it through well. I also found when using processed honey that overall the chocolate tends to melt faster than when using raw honey.
- 1/4 cup raw cashew nuts
- 1 cup coconut oil
- 1/4 cup raw cacao powder
- 1/4 cup raw honey
- Process cashew nuts in a food processor until they are a fine powder.
- Add the remaining ingredients to the food processor.
- Process until well combined.
- Pour into your choice of chocolate mould.
- Set in the fridge.
- If you are short on time, you can replace the cashews with cashew butter.
- Keep refrigerated until ready to serve as the chocolate will melt easily.