Chocolate Coconut Cashew Butter

• 4 cups Cashews, Roasted, Salted
• 2 Tablespoons Coconut Oil
• 5-1/2 Tablespoons Pure Maple Syrup
• 1/2 Tablespoons Vanilla Extract
• 1 Tablespoon Coconut Extract
• 1 Tablespoon Turbinado Sugar
• 1 ounce, weight Dark Chocolate, Roughly Chopped

1. Place the cashews into a 12-cup (or larger) food processor (you may have to cut recipe in half if you have smaller food processor). Process, scraping down the sides as necessary until a large lump forms. Add coconut oil.
2. Once the butter smooths out, add maple syrup, vanilla extract, coconut extract and turbinado sugar. Process again until smooth, scraping the bowl as necessary.
3. Once completely smooth, add chocolate and process until chocolate has melted and is incorporated into the nut butter.

cashews, coconut oil, maple syrup, vanilla, coconut, turbinado sugar, chocolate

Taken from tastykitchen.com/recipes/condiments/chocolate-coconut-cashew-butter/ (may not work)