Chocolate-Walnut Butter
Recipe type: Spreads
  • 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
  1. Bake walnuts on a cookie sheet for 7 min at 375 degrees and set aside.
  2. Pulse cacao nibs briefly in food processor until you have coarse crumbs. Set aside.
  3. Add walnuts to food processor and process until the mixture becomes almost perfectly smooth (took about 5 minutes).
  4. 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!
  5. 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!
Recipe by Super Veggie Mom at

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