As the title of this post/recipe suggests, you can expect this nut butter creation to taste like delicious fudgy, chocolate brownie batter. When I posted this on Instagram yesterday, I had many requests for the recipe. So, for all those who asked (and anyone else who may be interested), here it is… and, honestly, it’s one of the yummiest things I have made this year! If you’re a fan of nut butters, Nutella, brownies or indeed anything of the choc-nut persuasion, you are sure to like this!
To minimise the astringency of the tannin/bitter taste in the walnut skins, some preparation is recommended (but these first steps could be skipped if you find yourself in a pinch time-wise). The rest of the process is very fast. In fact, you can make this nut butter in minutes!
Three children to take care of (plus a husband recovering from an untimely accident + 2 broken ribs) means I have my hands full, so I can fully attest to the ease and simplicity of the preparation of this treat. And I have spent part of this afternoon ensuring it’s versatility too (I recommend slathering on toast… and dolloping over ice-cream ;) ).
<3 MM xx
*This post is dedicated to my little buddy Mitchell in Australia, whose mama tells me that he can’t get enough Nutella chocolate spread in his life :D
BROWNIE BATTER NUT BUTTER
INGREDIENTS
215 g walnuts
140 ml almond/walnut milk
1-2 tsp melted coconut oil
125 ml rice malt syrup
3.5 tbsp raw cacao powder
1 tsp vanilla extract
A pinch of fine salt
DIRECTIONS
- Soak walnuts for at least 4 hours (you can do this overnight), drain and discard the water. Then, toast the walnuts on a baking paper-lined tray at 150° C (fan) for 15 minutes to dry them out (do not allow them to colour). Allow to cool.
- Blitz the walnuts in a food processor* until they turn to paste. Add remaining ingredients and blend until smooth. I recommend blending for around 45 seconds, then scraping down the sides of your food processor bowl with a spatula, repeating this process at least a couple of times or until your nut butter has reached a desired consistency.
- Use as a spread on toast, a cake frosting or filling, in smoothies, on porridge… or eat as is! This nut butter will keep for 3 days stored in an airtight container/jar in the fridge, although there is every chance it won’t last that long once you try it!
*I used a Thermomix and, although any decent food processor should be up to task, the more high-powered the model is, the smoother the results you will be able to achieve.
**By using raw walnuts and agave syrup, you can create a raw version of this nut butter, if you prefer.
