Miso Chocolate Spread


  • 200g cashews lightly roasted (200c for 10 mins)
  • 3 tablespoons coconut butter or creamed coconut
  • 1 tablespoon sweet white miso paste
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • 150ml water
  • 1 teaspoon maple syrup


Place all the ingredients into a high speed blender or food processor and adding the water gradually process until smooth. You will need to stop and scrape or use the tamper from time to time. Transfer to storage jar and keep in the fridges for up to 2 weeks.