Chocolate Nut Butter
There’s little in life more satisfying than making your own, perfectly yummy, chocolate nut butter.
Servings Prep Time
1jar 30minutes
Servings Prep Time
1jar 30minutes
Ingredients
Instructions
  1. Spread the nuts on a baking tray and roast for 15-20 minutes at 160 degrees C. The skins should look cracked. Let them cool then place in a tea towel and rub, to remove the skins.
  2. Put nuts in a food processor and blitz. Give your food processor a break every few minutes and scrape down the sides. First you’ll end up with chopped nuts, then a couple of minutes later you’ll end up with a nutty-looking dough. Keep going until the nuts release their oils, and the nut butter is a little liquidy.
  3. Keep going until the nuts release their oils, and the nut butter drips thickly off a spoon (around 10 minutes)
  4. Add cacao, coconut oil, vanilla, maple syrup and blitz.
  5. Add remaining milk if you like your chocolate nut butter a little more runny
  6. Store in a sterilised glass jar in the fridge for up to 2 weeks
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