Cashew Cacao Dukkah
Crunchy cashew cacao dukkah with spices. Quick steps, storage tips, swaps, and serving ideas for soups, bread, and more.
Watch Justin Large of Left Coast Food prepare this dukkah on WGN's Lunchbreak.
The Spice House and Left Coast Food are partners of Pilot Light, a food education non-profit organization in Chicago.
This recipe is a great condiment for Harvest Squash Bisque.
Yield: 1 quart
- Pulse roasted cashews with coriander and fennel to a coarse crumb, then mix with cocoa nibs, sesame, za'atar, cinnamon, and olive oil.
- Use about 1 tablespoon per serving as a garnish for soups like Harvest Squash Bisque, salads, toast, or as a crust.
- Store in an airtight jar in the fridge up to 2 weeks or freeze for longer; swap cashews for seeds to make it nut free.
Spices
Featured in this Recipe
Preparation Instructions:
1) Combine, cashews, coriander, and fennel seed in the food processor. Pulse until you have a coarse mixture.
2) Add the coarse cashew mixture to the medium mixing bowl. Add the remaining dry ingredients to the bowl.
3) Add the blended oil to the dry ingredients in the bowl. Whisk until well combined.
4) The dukkah is a garnish for the top. 1 tablespoon per serving.
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Frequently Asked Questions
What is cashew cacao dukkah and what does it taste like?
Dukkah is a crunchy nut and seed spice mix. This version combines roasted cashews, cocoa nibs, spices, and sesame seeds. It has nutty crunch, a mild chocolate bitterness from the nibs, warm spice notes, and a savory finish from za'atar.
How do I make this dukkah step by step?
Pulse the cashews with coriander and fennel in a food processor until coarse. Transfer to a bowl and stir in cocoa nibs, toasted sesame, za'atar, and cinnamon. Whisk in the olive oil until the mix holds together lightly. Serve about 1 tablespoon per portion.
What texture should I aim for and how do I get it?
Aim for a coarse crumb with distinct bits, not a paste. Use short pulses in the food processor and stop when big and small pieces are mixed. You can also rough-chop by hand or use a mortar and pestle for more texture control.
How long does it keep and how should I store it?
Because it has oil and roasted nuts, keep it in an airtight jar in the refrigerator for up to 2 weeks. For longer storage, freeze in a sealed container for up to 3 months. Let it come to room temperature before serving.
Can I make this nut free or swap ingredients?
Yes. Replace the cashews with roasted pumpkin or sunflower seeds for a nut free version. If you do not have cacao nibs, use finely chopped dark chocolate or omit them. Use unsalted nuts if you want to control salt level.
Do I need the olive oil and can I change it?
The oil helps bind the mix and deepens the flavor, but it is optional. Skip the oil for a dry blend, or use a neutral oil if you prefer a milder taste. For less oil, add a teaspoon at a time until you get the texture you like.
How much does this recipe make and how should I use it?
The recipe yields roughly 1 to 1 1/4 cups, or about 16 to 20 one tablespoon servings. Sprinkle it on soups like Harvest Squash Bisque, salads, avocado toast, roasted vegetables, yogurt, or use it as a crust for fish or chicken.
What is cashew cacao dukkah and what does it taste like?
Dukkah is a crunchy nut and seed spice mix. This version combines roasted cashews, cocoa nibs, spices, and sesame seeds. It has nutty crunch, a mild chocolate bitterness from the nibs, warm spice notes, and a savory finish from za'atar.
How do I make this dukkah step by step?
Pulse the cashews with coriander and fennel in a food processor until coarse. Transfer to a bowl and stir in cocoa nibs, toasted sesame, za'atar, and cinnamon. Whisk in the olive oil until the mix holds together lightly. Serve about 1 tablespoon per portion.
What texture should I aim for and how do I get it?
Aim for a coarse crumb with distinct bits, not a paste. Use short pulses in the food processor and stop when big and small pieces are mixed. You can also rough-chop by hand or use a mortar and pestle for more texture control.
How long does it keep and how should I store it?
Because it has oil and roasted nuts, keep it in an airtight jar in the refrigerator for up to 2 weeks. For longer storage, freeze in a sealed container for up to 3 months. Let it come to room temperature before serving.
Can I make this nut free or swap ingredients?
Yes. Replace the cashews with roasted pumpkin or sunflower seeds for a nut free version. If you do not have cacao nibs, use finely chopped dark chocolate or omit them. Use unsalted nuts if you want to control salt level.
Do I need the olive oil and can I change it?
The oil helps bind the mix and deepens the flavor, but it is optional. Skip the oil for a dry blend, or use a neutral oil if you prefer a milder taste. For less oil, add a teaspoon at a time until you get the texture you like.
How much does this recipe make and how should I use it?
The recipe yields roughly 1 to 1 1/4 cups, or about 16 to 20 one tablespoon servings. Sprinkle it on soups like Harvest Squash Bisque, salads, avocado toast, roasted vegetables, yogurt, or use it as a crust for fish or chicken.
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