Peanuts and I don’t get along. It’s not that I don’t love peanut flavors—peanut butter sandwiches, sauces, and snacks—I simply can’t tolerate them. Over time I switched to other nut butters and fell hard for cashew butter. To keep things interesting, I experimented with flavors until I landed on a combination that feels fancy but is actually simple: vegan chocolate covered strawberry cashew butter.
This spread leans more toward bright strawberry than deep chocolate. I use a full bag of freeze-dried strawberries to pack in concentrated fruit flavor, and just a modest amount of cocoa to add a chocolate note without overpowering the berries. The result is indulgent while still refined-sugar free and wholesome. It’s quick to make, stores well, and transforms everyday toast, oatmeal, or snacks into something celebratory.
I also love sunflower seed butter, and this flavor profile would work beautifully with sunflower seeds or any nut with a mild taste. Adding freeze-dried fruit can make the butter a bit less silky, so I stir in a little coconut oil to restore a creamy, spreadable texture and to add healthy fats. The oil also helps suspend the cocoa and strawberry powder evenly throughout the butter.
This cashew butter is dangerously good. I spread it on toast, swirl it into oatmeal, use it as a dip for banana slices, and spoon it straight from the jar. It pairs wonderfully with chia seeds and other jams if you want even more texture and flavor. The balance of tart freeze-dried strawberry and mellow cashew with a hint of cocoa makes it versatile for both sweet breakfasts and afternoon snacks.
The beauty of this recipe is how simple it is: a food processor or high-powered blender and about ten minutes are all you need. The technique is straightforward—grind the nuts to release their natural oils, then add the fruit, cocoa, sweetener, and oil and process until smooth. Taste and adjust salt or sweetness, then enjoy. If you keep the jar in the fridge it will firm up slightly; let it sit at room temperature for a few minutes before spreading if you prefer it softer.
Vegan Chocolate Covered Strawberry Cashew Butter
Snack
Lauren Hartmann
Ingredients
- 2 1/2 C. Cashews, roasted (salted or unsalted)
- 1 bag (1.2 oz.) Freeze-dried strawberries
- 1/4 C. Cocoa powder
- 3 Tbsp. Agave nectar
- 3 Tbsp. Coconut oil
- Salt to taste
Instructions
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Place the cashews in a food processor or high-powered blender. Begin processing, stopping occasionally to scrape down the sides. The nuts will go from crumbs to a coarse paste and eventually start to become a smooth puree as their oils release.
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Add the freeze-dried strawberries, cocoa powder, agave nectar, and coconut oil. Continue processing, scraping the bowl as needed, until the mixture becomes smooth and creamy. This can take several minutes—roughly ten minutes depending on your machine—so be patient and keep blending until you reach the desired texture.
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Taste and adjust with a pinch of salt or a bit more sweetener if needed. Transfer to a clean jar and store in an airtight container. At room temperature the butter is spreadable; refrigerated, it will firm up and may need a few minutes at room temperature to soften before serving.
Notes
