Ingredients

The following ingredients have 4 Servings
  • 5.3 oz chestnuts (roasted and peeled)
  • 1 cup dry roasted cashews
  • ¼ cup date paste
  • ½ cup unsweetened shredded coconut
  • ½ cup water
  • ¼ cup ghee ((or butter))
  • ¼ cup coconut oil
  • ¼ cup cacao butter (melted*)
  • ¼ cup unpasteurized honey
  • ½ tsp salt (I use Himalayan salt)
  • 1 tsp pure vanilla extract
  • few drops pure almond extract
  • ½ cup mini dark chocolate chips ((or cacao nibs))
  • ¼ cup pecans (chopped)

Instruction

  • In food processor, combine the chestnuts and cashews and process until the nuts are completely ground and their texture resembles that of wet sand, about 5 minutes. 
  • Add date paste and shredded coconut and process until a "chewy" dough forms, about 1 minute.
  • While the motor is running, slowly add the water through the feeding tube and continue to process until the dough becomes smooth and creamy. Set aside.
  • In a large mixing bowl, combine the ghee (or butter) coconut oil, honey and  melted cacao butter; beat with a hand mixer on high speed until smooth and airy.
  • Add the reserved nut mixture to this creamed fat, along with the salt, vanilla extract and almond extract; resume mixing on medium-high speed until very well combined. 
  • Fold in the chocolate chips and chopped pecans with a rubber spatula or wooden spoon.
  • Place your dip in the fridge for about 45 to 60 minutes, stirring from time to time, until the desired consistency is achieved. If leaving in the fridge for longer, take the dip out of the fridge at least an hour prior to serving with pieces of fruit or cookies or crackers, or simply with... a spoon!
  • Leftovers will keep in the refrigerator for up to a week.