Cashew

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

Use your favorite nut—or mixed nuts—in place of the cashews.

Store the finished nuts in an air-tight container to prevent stickiness.