Disclosure: I serve on the health professional board for the California Walnut Commission. All opinions are my own and I was not compensated for this post.
Dark Chocolate Walnut Butter. Creamy, chocolatey, nutty. Make a large batch, store it in the fridge and enjoy it for days to come.
Dark Chocolate Walnut Butter is realllly easy and quick to make. And it’s so tasty on strawberries, spread on toast, dolloped on yogurt or ice cream … or (our favorite) eaten by the spoonful.
Lucca helped make the walnut butter and, as you can see, a great chocolately mess was made and some of the walnut butter was gobbled up by the little guy.
You can feel good about indulging in this Dark Chocolate Walnut Butter because it contains antioxidant rich dark unsweetened cocoa, and protein, fiber and heart smart omega-3 (ALA) rich walnuts. Aside from cocoa and walnuts, you’ll add organic sugar and salt. That’s it.
Then you blend.
Walnuts add a beautiful richness to this butter.
How good does this look?
We’ve been making homemade walnut butter for quite awhile, but since February is the month to celebrate Heart Month and today is Valentine’s Day, it made perfect sense to share this simple recipe with you now.
Walnuts and chocolate pair really nicely with fruit (as if I need to tell you that!), so serve this Dark Chocolate Walnut Butter with fresh strawberries, pineapple – or your favorite fruit. Bet it would be really good with pretzel sticks too – sweet and salty.
Here’s how to make this Dark Chocolate Walnut Butter:
- 4 cups walnuts (raw)
- 1/4 cup organic sugar
- 1/4 cup dark unsweetened dark cocoa
- 1/2 tsp salt
- Preheat oven to 350 degrees.
- Place walnuts on 2 foil-lined baking sheets and bake for 5 minutes.
- Remove from oven and let cool.
- In a food processor, combine walnuts, sugar, cocoa and salt.
- Process until smooth, 3-4 minutes, scraping down sides of the bowl as needed (while processor is off).
- Place into a glass covered bowl and refridgerate.
- Walnut butter will stay good for at least one week in the fridge.