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Chocolate cashew butter - help needed

post #1 of 7
Thread Starter 

I am working on making my own cashew butter and need some assistance. Here's what I'm using to make it:

1) Large container of Planter's cashews with sea salt

2) Oil

3) Ninja NJ600 blender

 

First batch I made was regular cashew butter with 2C cashews and 2T oil. I blended everything up and it was still a little thick so I added 1/2 to 1T more of oil. Made it a little oily, but not too bad. Afterwards, I decided it was too salty since I'm using Planter's with sea salt.

 

Second batch I decided to make it chocolate flavored. Similar to above, I wanted to try a smaller batch since I'm mixing it up. So I used 1C cashes and 2T oil, and I decided that I would wash off the salt to make it less salty tasting. After rinsing, I added cashews and oil and blended away. I melted chocolate chips and added after the cashews were blended. It came out really thick. I added more oil (don't remember how much more, just kept adding), but it remained thick. Almost unspreadable.

 

Making my most recent batch, I upped the anty - 3C rinsed cashews, 4T oil, adding chocolate after it was blended. Again, very thick. Added more oil, I believe for a total of 5.5T of oil. Still very thick.

 

My question is, how to make this less thick and more spreadable? Could my issue be that I rinsed the cashews and they are still wet when blending, hence inhibiting the oil to work properly? Any tips would be appreciated.

post #2 of 7

Part of the problem is that chocolate is solid--and dense-- at room temperature. And melted chocolate will also "seize" if it comes into contact with water and become an unholy thick mass. So, yes, wet nuts would make the chocolate thicker, even melted.

 

Is there any reason why you are using Planter's nuts instead of unsalted nuts? You could probably find much fresher raw nuts without salt and roast them yourself for better flavor. The Planter's nuts probably also have oil added, to help the salt adhere.

post #3 of 7

Try fooling around with cocoa powder---not chocolate.  It sounds pretty rich as it is with nuts and oil.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 7
Thread Starter 
Quote:
Originally Posted by ChicagoTerry View Post

Part of the problem is that chocolate is solid--and dense-- at room temperature. And melted chocolate will also "seize" if it comes into contact with water and become an unholy thick mass. So, yes, wet nuts would make the chocolate thicker, even melted.

 

Is there any reason why you are using Planter's nuts instead of unsalted nuts? You could probably find much fresher raw nuts without salt and roast them yourself for better flavor. The Planter's nuts probably also have oil added, to help the salt adhere.

Great info ChicagoTerry. Wondering, if I continue to use melted chocolate chips, if I rinse the cashews and then make sure they're dry if I'll have the same problem?

 

Why Planter's? Costs. I go through a fair amount of peanut butter every week, so costs was a big factor. I usually go to my local health food store and get freshly ground peanut butter. Their cashew butter is about 4x more expensive. I wanted to start doing my own butter if I could save money. Buying bulk nuts from them didn't really save me any money, and then you throw in my time to do it and clean up, it just wasn't worth it. However, I am able to get a large container of cashews from a warehouse store (Sam's Club) and the price per pound is about the same as the peanuts from the local health food store - or 1/4 the price of cashew butter, if you will. I was originally buying the cashews just to eat, but since I had them on hand, I decided to try butter with them.

 

Unfortunately, Sam's does not have regular peanuts. I believe they have large Virginia nuts (look like really big peanuts) and unsalted roasted nuts. But I've had neither and I'd hate to buy a large container and not like them.

Quote:
Originally Posted by foodpump View Post

Try fooling around with cocoa powder---not chocolate.  It sounds pretty rich as it is with nuts and oil.

@foodpump - I was considering cocoa powder. But I'm honestly no chef and do not profess to know much about substituting one item for another. I am, however, great at following a recipe. :)  The butter I made is not that rich, as I only added a little bit of chips to it - less than 1/4C chips to 3C cashews. Any suggestion on where to begin with substituting powder for chips? Would I be looking at maybe a teaspoon or 2, or more like tablespoons? I'd hate to start with teaspoons and end up needing several tablespoons worth. Or start with tablespoons only to find out I should've started with way less.

post #5 of 7

Do a tablespoon first, you can always add more if you find it too weak.

 

Beware of "Chocolate chips", don't use the ones made for baking--that is cookies.  This is a "Frankenstein", as the chips are formulated NOT to melt.  If you think about it, you have a chip roughly 1/8" x 1/8" in a thin flat cookie stuck in 350 F oven for 20 minutes and they don't melt or loose shape.

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #6 of 7
Thread Starter 

@foodpump - great tips! Thanks. Since I just made a batch yesterday, which triggered this thread, it will be a few days before I try this again. But I will provide feedback after I try it.
 

post #7 of 7
Thread Starter 

So I made another batch and was able to get the consistency right. Now I'll adjust the flavor as I go along. Thanks for the tips!
 

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