This spicy chocolate walnut butter is wonderful on toast, stirred into oatmeal, or enjoyed straight from the jar with a spoon.
Right now I’m on a Metro-North train into New York City for BlogHer, my first large blogging conference. The online chatter about swag, private events, elevator pitches, and brand partnerships has been nonstop for months. To be honest, the whole scene feels a little overwhelming. Elevator pitches and frantic networking are part of my day job, but approaching strangers at a party and trying to sell myself as “the blogger” is a very different challenge. While swag is fun, it just becomes something else to carry home. And private parties packed with people I only know from their online presence? That prospect makes me anxious.
It’s a strange mix of excitement and nerves — the butterflies remind me of being sixteen and waiting for a first kiss. I’m thrilled to be attending, but also a little terrified. That’s why I’m grateful to the folks at California Walnuts for supporting my trip; their sponsorship is helping make this experience possible.
I’ve made many nut butters at home since I got a proper food processor, but walnut butter was always the one I hadn’t tried. At home, the walnuts seem to disappear into bowls of oatmeal or salads the moment I turn my back. This time I put my foot down: these walnuts were for a recipe. The result is a spicy chocolate walnut butter that balances earthy walnut flavor with a touch of cocoa and a hint of heat.
The idea is simple: lightly toast the walnuts to deepen their flavor, then process them until they release their oils and turn into a smooth, spreadable butter. A little cocoa powder brings a rich chocolate note, maple syrup adds a gentle sweetness, vanilla enhances the aroma, and a pinch of cayenne provides a warm, surprising finish. You can fold in a few dark chocolate chips for extra texture and indulgence, or leave them out for a sleeker spread.
This nut butter is versatile and fast to make. It’s delicious on warm toast, stirred through a bowl of morning oats, swirled into yogurt, or simply tasted by the spoonful. Stored at room temperature it remains soft and spreadable; refrigerated, it firms up slightly but still spreads nicely after a short rest at room temperature.
I’m sharing this recipe because it’s easy, satisfying, and a small confidence boost on a day that already feels like a brave adventure. Wish me luck at the conference — and enjoy the walnut butter!
Spicy Chocolate Walnut Butter
This spicy chocolate walnut butter is delicious on bread, in oatmeal, or enjoyed straight from a spoon.
By: Gina Matsoukas
Servings: 16 servings
Prep: 6 mins Cook: 7 mins Total: 13 mins
Ingredients
- 2 cups walnuts
- 1 1/2 tablespoons cocoa powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon maple syrup
- 1 tablespoon dark chocolate chips (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the walnuts in a single layer on a baking sheet and toast for about 7 minutes, watching carefully so they don’t burn. Toasting deepens the flavor and helps release oils for a creamier butter.
- Remove the walnuts from the oven and let them cool for about 5 minutes.
- Put the warm walnuts into a food processor and process for 2–3 minutes, stopping to scrape down the sides as needed. At first the mixture will be crumbly, then it will clump, and finally it will become smooth and spreadable as the oils are released.
- Add the cocoa powder, cayenne, salt, vanilla, and maple syrup. Process for another 2–3 minutes until the mixture is slightly drippy but still holds its shape. Taste and adjust cayenne or sweetener if desired.
- Transfer the walnut butter to a bowl or jar. If using, sprinkle the top with dark chocolate chips or gently fold them in for texture.
Notes
At room temperature, this walnut butter stays soft and spreadable. Refrigeration will make it firmer; remove from the fridge a few minutes before serving to soften. Store in an airtight container for up to two weeks.
Nutrition (per serving)
Approximate values: Calories 103 kcal; Carbohydrates 3 g; Protein 2 g; Fat 10 g; Fiber 1 g; Sugar 1 g. Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Sauces, Dressings & Spreads
Cuisine: American