Creamy Chocolate Brazil Nut & Pecan Butter
Brazil nuts and pecans are toasted until golden brown and ultra nutty. Then, they're ground into a nut butter in a food processor. Cacao powder, pure maple syrup, and a pinch of sea salt and blended in to add chocolaty depth and sweetness. Serve this creamy chocolate brazil nut and pecan butter slathered on toast or enjoy it straight from the spoon.
Servings: 1 1/2 cups
- 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)
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.