Black Forest cake almond and cashew butter surrounded by alomnds, cashews, chocolate, and cherries

Our spring 2024 R&D batch is Black Forest Cake Almond & Cashew Butter. Inspired by the classic Black Forest Cake, or 
Schwarzwälder Kirschtorte in German, our newest R&D Batch nut butter evokes its namesake’s beautiful combination of dark chocolate, tart cherries, vanilla frosting, and of course, Kirschwasser, or cherry brandy. Handmade with heirloom Mission almonds, Organic cashews, a fudgy, caramelly oat milk chocolate from TCHO, a fruity 70% dark chocolate from Videri, Michigan Montmorency cherries, Organic coconut nectar, cherry oil, and Jacobsen sea salt, our Black Forest Cake Almond & Cashew Butter will take you to the snow-capped peaks of Bavaria just as our American summer is kicking into gear. Speaking of summer, this nut butter is incredible drizzled on ice cream, dolloped on bananas, as a dip for strawberries, and as a topping for the ultimate Belgian waffle experience.  

A little back story: When Everett, one of our seasonal Production Team Members, went back to college full-time, he left a small piece of paper on Mark’s desk with three nut butter recipe ideas. Number one was “Black Forest Cake (chocolate, cherries, etc.).” We’d like to publicly thank Everett not only for his great contributions to our team, but also for planting the seed for one spectacular nut butter idea. Everett, we’re saving you a jar (or three)!

About Black Forest Cake
Historians believe Black Forest Cake originated in the late 16th century in Germany’s Black Forest, or Der Schwarzwald, in the state of Baden-Württemberg.  It was during this era that chocolate was first integrated into the region’s cakes and cookies. Already known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry), local bakers did what came naturally and combined these things together into a wonderful chocolate confection with cream and cherries.  It is thought that the cake is named after this brandy, which takes 22 lb (10 kg) of cherries to make one 750 ml bottle. We should also note that the baker Josef Keller (1887-1981) is recognized as the inventor of the Black Forest cherry cake as it is most often prepared today. Keller was a pastry chef in Bad Godesberg, and in 1915 created and recorded the recipe for the modern “Black Forest Cherry” cake. 

We hope you enjoy our nut butter interpretation of this classic dessert and can’t wait to hear what you think!


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