Oh Joy!!! So absolutely delicious! I’ve tried my hand at almond butter, cashew butter, and, of course, sunbutter, so why not walnut? Walnuts are definitely the easiest nut thus far to make a nut butter–they have such a high oil content that they process super-fast and there is no need to add any additional oil, which makes it a healthier butter. Sunbutter takes me about 20-25 minutes of processing, whereas the walnut butter took 5 minutes!
I used cacao nibs to make this and loved the texture and dark chocolate taste they give the butter. Also, cacao nibs are an incredible superfood with loads of antioxidants. The butter itself is fairly thin at room temperature and could be used in a ton of different ways–on top of pancakes, muffins, bread, etc. Stored in the fridge, it’s thicker and more like a traditional nut butter.
- 2 Tbsp cacao nibs
- 2 heaping cups walnuts
- ¼ tsp ground cinnamon
- 1 tsp cocoa powder
- 10 drops liquid stevia (I used Vanilla Creme Sweet Leaf) or 2 tbsp maple syrup
- Bake walnuts on a cookie sheet for 7 min at 375 degrees and set aside.
- Pulse cacao nibs briefly in food processor until you have coarse crumbs. Set aside.
- Add walnuts to food processor and process until the mixture becomes almost perfectly smooth (took about 5 minutes).
- Stop the processor, add the cocoa powder, cinnamon, and stevia, and pulse a couple of times to blend. Add the cacao nibs back in and stir to combine, but don’t process again--texture is a good thing!
- Scoop the nut butter into a clean jar. Makes about 1 cup. Store, covered, in the refrigerator for up to a week, if it lasts that long!