Preheat your oven to 350°F (175°C). Spread the raw cashews on a baking sheet and roast for about 10-12 minutes, stirring halfway through.
Combine the milk chocolate and coconut oil in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring in between until fully melted and smooth.
Let the roasted cashews cool for a few minutes, then transfer them to your blender or food processor. Blend on high speed until they break down into a fine meal, then continue blending until smooth and creamy.
Pour in the melted milk chocolate and coconut oil, add a pinch of salt, and blend again until well combined.
Taste your cashew butter. If you'd like it sweeter, add more melted chocolate or a touch of honey or maple syrup, and blend again.
Transfer your Homemade Milk Chocolate Cashew Butter into a storage container and seal tightly. Store in the refrigerator for up to two weeks.
