Picture thick, creamy nut butter streaked with dark chocolate—spreadable on toast, pancakes, fruit, stirred into oatmeal or yogurt, or simply enjoyed by the spoonful. Think Nutella-like, but made with real nuts and without odd oils or excess sweeteners. This version is rich, slightly salty, and intensely chocolatey—perfect for anything you’d normally top with peanut butter or a chocolate-hazelnut spread. 
I chose cashews and almonds because I had a surplus left from our wedding favors—so many that a jar of chocolate spread felt like the most practical and delicious solution. Roasted nuts make the creamiest butter, but if your nuts are raw, a brief toasting in the oven or a skillet will deepen their flavor and help them blend more smoothly. After the nuts turn into a buttery paste, a mix of melted dark chocolate, cocoa powder, and coconut oil makes the spread extra chocolatey and perfectly spreadable. The final result is a dark, slightly salty chocolate nut butter with just a hint of sweetness and a warm, nutty background. 
Using already-roasted and lightly salted nuts is convenient, but raw nuts work beautifully, too—just toast them first. This recipe follows the familiar technique of blending nuts until they turn from coarse crumbs into a smooth, glossy butter. Instead of only adding melted chocolate at the end, stirring in cocoa powder and coconut oil helps balance texture and intensify the chocolate flavor while keeping the spread pliable. The result is a jar of spread that’s simultaneously bold and balanced: toasty almonds, mellow cashews, and deep dark chocolate. 
Cashews and almonds aren’t just delicious—they contribute nutrients like copper, phosphorus, biotin, and vitamin E, plus protein, fiber, and heart-healthy monounsaturated fats and antioxidants. Indulging in a rich chocolate spread that also offers some nutritional benefits feels like a small win for your taste buds and your heart.
This cashew-almond butter is thick, silky, and perfectly spreadable. Almonds bring a bold, toasty note while cashews soften and round out the flavor so the chocolate can shine. A pinch of sea salt creates the ideal sweet-salty contrast that makes this spread truly crave-worthy. If you make it, I’d love to hear how you use it—spread on toast, swirled into smoothies, or straight from the jar.
Dark Chocolate Cashew-Almond Butter
Chelsea Colbath
Ingredients
- 1 cup almonds*
- 1 cup cashews*
- 2 Tablespoons coconut oil
- 2 Tablespoons cocoa powder
- 3 Tablespoons chopped dark chocolate
- A pinch of salt if nuts are unsalted
Instructions
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1. If using raw nuts, toast them first. Toast on the stovetop in a large skillet over medium heat, stirring every few minutes for about 15 minutes total, or roast at 350°F (175°C) in the oven for about 10 minutes. Warm, toasted nuts blend more easily. If your nuts are already roasted and salted, a brief low-heat warm-up in a pan for a few minutes is enough.
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2. Add the nuts and coconut oil to a food processor or high-speed blender. Blend for 5–10 minutes, stopping to scrape the sides occasionally, until the mixture first turns past crumbly and then into a thick, creamy paste. Add the chopped dark chocolate, cocoa powder, and a pinch of salt (if desired), and continue blending until completely smooth and spreadable.
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3. Transfer the spread to a lidded jar and cool to room temperature. Store at room temperature for a few weeks or refrigerate for up to a month. It will remain easily spreadable at room temperature but may firm up in the fridge; simply let it sit at room temperature briefly before using.
Notes