So remember the post I did about roasting walnuts? Now I’m going to show you how to use your newly roasted walnuts. All my life all I’ve known was peanut butter, until the fitblr community introduced me to the idea of almond butter. I thought to myself, if there’s peanut butter and almond butter there should be walnut, cashew and Brazillian nut butter as well. Unfortunately thought only peanut butter is available in the supermarkets and almond butter in the health food sections of selected stores. I think in some stores you can find Brazillian nut butter or a combination of almonds, cashew and the Brazillian nut. I was more interested in walnut butter though and after seeing recipes for deliciously roasted honey nut butters, I decided to make a chocolate flavoured one instead.
Chocolate walnut butter
Makes: 3/4-1 cup Difficulty: easy
- 2 cups roasted walnuts still warm but not hot (Roasting Walnuts)
- 1 tbs cocoa powder
- 2-3 heaped tbs of honey/agave
- Grapeseed oil (if required)
1. Process the still warm roasted walnuts, cocoa powder and honey in food processor until a paste forms.
2. If for some reason the mixture is dry and not forming a paste add some grapeseed oil, a little at a time.
The important key thing to note here is that the roasted walnuts should still be fairly warm but not hot because it helps bring the natural oils. The natural oil will help turn the walnut into a paste. You can make walnut butter after the walnuts have been cooled down completely however processing will take longer and you may end up overheating your food processing. This happened to me before and I had to cool down the motor before the food processor would turn on again. If you process the walnuts when it is just out of the oven, you will get more of a slushy texture as the heat and the centrifugal force from the processor separates the oil from the walnut component.