After reading about dark chocolate pecan butter on Oh She Glows, I knew I had to attempt my own. The darker, complex flavor is a nice change of pace from the usual PB or almond butter. This is just begging to be partnered with a gooey brownie.
This test batch did not come out as creamy as I’d hoped—the texture is more ganache-like, which doesn’t exactly suck—but if you’re going for a smoother spread, add a tiny bit of oil. You can also use dark chocolate chips (~1/4 c) if you have them.
- 1 cup pecans (toasted is best)
- 1.5 tbsp cocoa powder
- 1 tbsp maple syrup
- 1/4 tsp salt (optional)
- Pulse pecans in a food processor until smooth. Add cocoa powder and pulse until combined.
- Drizzle in maple syrup and process until well mixed. Add salt a little at a time if using.
- Store in the fridge.
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