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If the cashews are raw, start by roasting them.
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Pre-heat the oven to 350F.
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Spread cashews on a baking sheet.
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Roast them for about 10 minutes until they start to get golden. Remove from the oven and let them cool. If you already have roasted cashews, you can skip this part.
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In a small blender, add roasted cashews and sugar. Grind cashews and sugar together.
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Add melted chocolate, coconut milk and salt to the blender. Blend until smooth.
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If you would like to make this a peanut butter chocolate spread, add 2 tablespoons of peanut butter to mixture. If not, you can just use it as a chocolate spread by leaving the peanut butter out.