We love this spread on everything, especially on homemade gluten free sourdough boules or loaves! You can eat it by the spoonful… also on apples, with strawberries and we like to add scoops to a yogurt or chia pudding bowl.

You can make your own cashew butter at home or buy already made cashew butter and add in the other ingredients listed. If you’re making your own butter at home, we prefer to use raw cashews, but it is equally as delicious if they are roasted.

Recipe and words by April Valencia.

Ingredients:

3 cups raw or roasted cashew butter
2-3 tablespoons cashew milk or milk of choice (depending on texture you want)
1 heaping tablespoon of ACTIVIST Mānuka Honey 100+MGO
2 tablespoons Masa Memory cacao
1 tsp orange juice or lemon
1 tsp vanilla
1/2 tsp pink sea salt

Instructions:

Scoop cashew butter into a bowl, add your cashew milk and citrus, then mix together. This will give you a nice texture to work with once it’s time to add your cacao powder. Add in vanilla, sea salt and ACTIVIST Mānuka Honey. Mix everything together and decide what consistency you would like. Sometimes I love a thicker spread for my toast, but if I want to drizzle onto something, I’ll add more milk.

Now add in the cacao powder and give it all one big mix.

Taste your cashew spread and if you have an extra sweet tooth or are a big chocolate lover, add in more ACTIVIST Mānuka Honey and Masa Memory cacao to your liking!

Prepare toast of choice. I made a gluten free sourdough boule and waited for it to cool and then toasted it with some ghee in my cast iron pan.

Once the toast is ready, layer your cacao spread on and then top with olive oil, flaked Maldon Sea Salt and bee pollen.

This spread is a favorite go-to in our home because it checks all the boxes: sweet, nutty, salty and versatile… AND it is easy to make! I always have a jar in my fridge. Enjoy!