This homemade Chocolate Nut Butter is easy and only requires a few ingredients. A dairy free, vegan version of the popular spread.
I love making my own nut butters and playing with different add-ins. Chocolate is a classic and goes well with any nut. My personal favorite is almond or cashew, but feel free to use what ever your favorite is. You can even use hazelnuts for a copycat Nutella. This version is much less sugar though! It is so delicious I could easily eat the whole jar by myself! It is smooth, has just the right amount of chocolate, and isn’t overly sweet. The coconut oil added to it keeps it creamy and smooth, but it’s not oily and doesn’t taste like coconut.
Kept at room temperature it is pretty thin. If you want it to be thicker just store it in the fridge. It will harden up quickly and will become just the right thickness. It is good on so many things! Waffles, toast, bananas, and of course, eaten off a spoon. That’s how I’ve been having it.
Just a tip- depending on the nut you choose will determine how long it will take to become smooth. Softer nuts like cashews and peanuts will take about 5 minutes, but harder nuts like almonds or walnuts will take up to 20 minutes. Just be patient, scrap the sides down as necessary and give the blender a break so it doesn’t overheat. The nut butter will go from a powder, to clumpy (like a pie crust), to a paste, to smooth.
Once you try this homemade chocolate nut butter version, you’ll never want store bought again! This is also great for gift giving. Make up a batch and pour it into small jars and give it away. People will love it!
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.