· Gluten-free ·

Maybe you’ve tasted or made walnut butter in the past, but have you had chocolate walnut butter before? Let me tell you, it’s my new favorite discovery.

This recipe is just made up of 3 simple ingredients: walnuts, cacao powder and coconut sugar. We’re keeping it refined-sugar-free and oil-free because walnuts have plenty of natural oils that are released when blending that make this butter super glossy and beautiful.

Substitutions:

• You can use cocoa powder instead of cacao here, but reduce the coconut sugar amount to 25g instead (you can always add more if you want it sweeter).

Great for:

Pancakes, oatmeal, cereal, on toast, apples, bananas, and pretty much any sweet dish you would use nut butter for!

Chocolate Walnut Butter

Yields 500g

434g walnuts

90g coconut sugar

50g cacao powder

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and spread walnuts onto it in an even layer. Toast in the oven for 20 minutes, or until lightly toasted.

2. Transfer walnuts to a food processor along with the coconut sugar and process on high speed. Once the walnuts have a crumb-like consistency, add the cacao powder.

3. Process again until completely smooth, scraping down the sides as needed. This might take a few minutes, but be patient (the longer it’s processed, the smoother it becomes!). The butter should be smooth and glossy.

4. Store in a glass jar in the fridge for up to 3 months.