Move over, Nutella. There’s a new chocolaty, nutty, and ultra-creamy spread in town. Made with just 5 ingredients (salt included) and just 20 minutes of your time, this cacao-laden chocolate brazil nut + pecan butter is calling your name.
Loud. And. Clear.
Toasty.
Chocolaty.
Savory.
Rich.
Salty.
Sweet.
Slather-worthy.
Spread it on crackers, sliced bananas, or apples. Drizzle it on ice cream or strawberries.
Or grab a spoon and sink it right into the jar. Yep, there you go…
To make your own jar of goodness, simply spread 1 1/2 cups raw brazil nuts (hello, alkalinity) and 1/2 cup raw pecans out over a baking tray.
Then, pop it in the oven and let the nuts bake until they’re subtly golden and wafting a warm, toasty scent.
Once the nuts are toasted, add them to a food processor and process until a smooth and creamy nut butter develops. Pecans have more oil than most nuts, so this happens rather quickly in a high-powered food processor (just a few minutes).
Once you have a nut butter base, add in a couple tablespoons of raw cacao powder, a hefty drizzle of pure maple syrup, and a generous pinch of sea salt.
Then, give it another whirl until it has an eye-catching glossy shine and creamy texture.
And the last step? Scoop it into a cute little jar. The cute part is optional but why not, right? Go cute or go home.
Creamy Chocolate Brazil Nut & Pecan Butter
Ingredients
- 1 1/2 cups raw brazil nuts
- 1/2 cup raw pecans
- 2 tablespoons raw cacao powder
- 1 1/2 tablespoons pure maple syrup
- 3/4 teaspoon sea salt (I love using pink himalayan)
Instructions
- Preheat oven to 350F.
- Spread the brazil nuts and pecans out over a small baking tray and toast in oven for 8 to 12 minutes or until fragrant and lightly golden.
- Carefully add the toasted nuts to a food process and process for 4 to 5 minutes or until smooth and glossy, stopping to scrape down sides every few minutes. Then, add the cacao powder and maple syrup and process another 2 to 3 minutes or until smooth and glossy, stopping to scrape down the sides as needed. It won't be as smooth and glossy as it was before the maple syrup and cacao powder were added, but it will be close. Pour into an airtight jar and store in refrigerator.
It seems like the poor brazil nuts are always picked around and long forgotten, right? Love that you made it into this gorgeous butter! Happy weekend! xo
I rarely use brazil nuts! I think I should get them more often ;)
I love this recipe! I was always tempted by Nutella but figured it was probably loaded with preservatives.I can’t wait to try this version!
I can’t relate to the people picking around them. I absolutely love Brazil nuts and have my whole life. My brother, sister, and I fought over who would get them. They’re that good. I have a lb. bag in my refrigerator now and always. I try to eat 2 a day because they say more can be toxic. I would eat 6-8 a day otherwise. This recipe looks good too.
How long does it take for the Brazil nuts to turn to butter? It seems like I have been processing for a half hour and they are still no creamy or shiny?
It shouldn’t take anywhere near that long—10 minutes at the very most. Did you toast the brazil nuts and pecans as noted? Using raw nuts without toasting could cause issues because toasting helps draw out the natural oils in the nuts, but if you followed the recipe as directed then I’m a bit stumped (unless the nuts are quite old in which case they could have trouble breaking down into nut butter). What kind of food processor are you using?