Pre-heat oven to 325F degrees. Line a 9×5 loaf pan with parchment paper. Note: If you have a stand mixer, use that for ease. Otherwise, all can be combined by hand.

Place cashew butter in a mixing bowl and whisk until oil is blended well and butter is light with air. Add egg, then vanilla and honey; continue whisking until fully incorporated.

Combine cocoa, salt and baking soda. Add into cashew butter mixture.

Lastly, fold in chocolate chips.

Pour batter into loaf pan and bake for 25-35 minutes, until slightly firm, but still with a little jiggle. This time will vary based on your oven, the type of butter used and the amount of oil in the butter.

Remove from oven and let cool for at least ten minutes before serving. Enjoy!

Place cashews into high speed blender. Blend on medium until a meal is formed. Then, place on high until oils begins to come out of cashews.

Add coconut oil into blender, and use tamper to further blend the nuts, on medium-high. You want coconut oil and cashews to be a smooth, buttery mixture.

Remove from blender. Store in an airtight, glass container at room temperature for up to three months.