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Cashew Chocolate Dip


This whipped chocolate dip is so rich - we dare you to just eat one spoonful! Aside from a decadent dessert, it's light enough to be used as fruit/snack dip, filling for filo cups, cakes, cookie sandwiches, and more. It's also highly recommend you make extra if you don't like sharing ;)

Serving Size:  1.5 - 1.75 cups         Prep Time:   5 minutes         Cook Time:   1 minutes 




  • 3/4 c. cashews, raw (see tips below regarding blending) 
  • 1/4 c. sliced almonds
  • 3 TB coconut sugar, to taste (See notes for WFPB tip)
  • 3 TB raw cacao powder, to taste
  • 3/4 c water 
  • 1/4 tsp Salt
  • 1/4 tsp vanilla


  1. Blend cashews, almonds, water, salt, vanilla and water in high powered blender. Scrape sides with spatula as needed.. 
  2. 1 TB at a time, add Cacao powder and sugar, to taste and until blended into desired consistency. 
  3. Enjoy immediately in filo cups, as a snack dip and more! Keep refrigerated until use. Store in an air tight container for up to 5 days. This can be frozen up to 1 month, but it's recommended to consume immediately for best taste.


- I use a Vitamix Blender but if you don't have a high-powered blender, I strongly recommend soaking the nuts overnight in water to soften prior to blending. (It will help the nuts soften and allow the texture be smoother as opposed to chunky.) 

- For other options of sugar substitutes, you can also use 1:1 ratio of dates (remove pit), maple syrup, etc. Just make sure it's 1:1.

- If mixture thickens too much simply add more water to mixture, TB at a time, or if too runny, you can add in more cashews.

- You can substitute water for non-dairy milk 1:1 ratio.