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Almond and Cashew Butters

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For the Almond Butter:

  • 1 ½ cups Harry & David® almonds
  • pinch Himalayan salt (to taste)

For the Salted Dark Chocolate Cashew Butter:

  • 2 ½ cups Harry & David® Roasted Salted Cashews
  • 2-3 tablespoons maple syrup
  • 2 teaspoons dark cocoa powder
  • 3 tablespoons coconut oil (melted )


To make the almond butter

  • Place the raw almonds in a thin layer on a baking tray.
  • Roast at 300 degrees Farenheit for about 15 minutes until fragrant and slightly browned, giving them a toss halfway through.
  • Remove from the oven and let cool until just warm. Place the warm nuts in a food processor and start blending.
  • Blend until the nuts have ground up, add the salt, then keep blending for about five minutes until smooth. You may need to scrape them down a couple times as they start to clump and stick to the sides.
  • Store in an airtight container in the pantry.

To make the cashew butter

  • Soak the cashews in hot water for about 15 minutes––this will soften them up and create a smoother texture. You can also skip this step for a rougher butter if that's your preference.
  • Put the softened cashews in a food processor or high-powered blender, then process until smooth, about 3-5 minutes.
  • Add the maple, cocoa powder, and melted coconut oil. Blend again until smooth, another 1-2 minutes.
  • Store in an airtight container in the pantry.
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