Chocolate Walnut “Butter”
Ingredients
2 cups walnuts3 Tbsp. maple syrup or agave nectar
½ tsp. cinnamon
3 Tbsp. cocoa powder
1 tsp. vanilla extract
1/8 tsp. Kosher salt
1 tsp. canola oil (If you have walnut oil, by all means, use it.)
Preparation
• Preheat the oven to 375 degrees.
• Spread the walnuts in a single layer on a baking sheet. Toast for 6 to 8 minutes, until the walnuts just start to brown and fragrant. Let cool 10 to 15 minutes.
• In a food processor or an industrial-strength blender, add the toasted walnuts, maple syrup, cinnamon, cocoa powder, vanilla and salt. Pulse until combined, about 2 minutes, occasionally stopping to scrape down the sides of the bowl and the blade.
• If needed, drizzled the canola oil into the food processor while it is running to bring the mixture together. Pulse another 1 or 2 minutes, until you reach your desired consistency.
• Butter can be stored, covered, in the refrigerator up to 1 month.
