This one cannot be preserved but it will keep in the freezer up to one year if you can keep from eating it that long...............
Makes 4 - 5 Oz.
1 C. Cashews, salted or not
4 Tbs. sugar * I used Splenda
2 Tbs. Olive Oil
2 Tbs. Cocoa Powder
Roast cashews on cookie sheet for 10 - 15 minutes, careful not to burn them.
Blend cashews and Olive Oil in food processor, scraping down sides frequently until you have the consistency of chocolate syrup or the ribbon stage look to your cashews.
Add in sugar and chocolate and continue blending for another 1 - 2 minutes.
Store in air tight jar in fridge or freezer. Serve as a dessert topping or on crackers, toast etc.