This chocolate walnut butter is creamy, dreamy, and chocolatey rich. It’s super simple to make, and takes just about 15 minutes!
I eat nut butter every day, sometimes multiple times a day. I love all sorts of nut butters, and am always in the mood to try different kinds. So what did I decide to make with a big container of California Walnuts I had in the fridge (yes – the fridge! Did you 3 out of 4 people are storing walnuts incorrectly? Let’s fix that 😉)? This creamy, silky smooth CHOCOLATE WALNUT BUTTER!
This chocolate walnut butter has just four ingredients, and odds are you have them all in your kitchen right now. It’s super easy to make, and takes less than 30 minutes, with just 5-10 minutes of hands-on time. Read on to learn how to make chocolate walnut butter.
What’s in chocolate walnut butter?
Here is everything you need to make chocolate walnut butter:
Walnuts are the heart-healthy* base ingredient for this walnut butter. They blend up SUPER smooth into a luxurious nut butter.
Chocolate chips, when melted add deep chocolate flavor and sweetness to the walnut butter. I used dark chocolate chips, but I imagine semi-sweet or milk chocolate chips would taste amazing, too!
You will need a food processor to make this chocolate walnut butter recipe.
How to make chocolate walnut butter
First, start by roasting the walnuts in the oven. You can use whole walnut halves or pieces (tip: shelled walnuts are usually available year-round and can be found in the produce department, baking aisles and sometimes snack aisle of your local supermarket). Roasting helps enhance the natural flavors of the walnuts, so don’t skip this step. Just spread the nuts out on a baking sheet and roast them in the oven.
Add the warm roasted walnuts to a food processor. The walnuts should completely cover the food processor blade. This ensures there are enough walnuts to blend into a creamy and consistently textured walnut butter.
Blend the walnuts in your food processor. You may need to stop a few times and scrape down the sides of the bowl to blend evenly. After a few minutes, your walnut butter will look sticky, but still a little crumbly. At this point, keep blending – you’re almost there!
Sometimes when making homemade nut butter, your food processor will be working quite hard and you may see some steam coming up. If this is the case, just take a break for a minute, scrape down the sides, then continue, and repeat as needed.
After a few more minutes of blending, your walnut butter will have the proper smooth, runny, and super creamy consistency you want. At this point, blend in the salt and vanilla extract.
Next, melt the chocolate chips in the microwave in 30 second intervals, or in a double boiler. Add the melted chocolate to the walnut butter in the food processor and blend once more until the chocolate is fully incorporated. Dig in!
Nutritional benefits of walnuts
February is American Heart Month, and walnuts are a key staple in a heart-healthy diet. A heart-healthy diet includes plenty of good unsaturated fats, including omega-3 fatty acids. Walnuts have more omega-3 ALA than any other tree nut. They are an excellent source of plant-based omega-3 ALA, providing 2.5 grams per one ounce. Omega-3 ALA is associated with benefits for heart health, brain health, and inflammation.
Research shows that eating a plant-forward diet may reduce the risk of developing and dying from cardiovascular disease. A plant-forward diet replaces refined grains and excess added sugar with nutrient-rich plant foods like fruits, vegetables, nuts (including walnuts), seeds, whole grains and legumes. Aim to get a wide variety of plant foods from all these groups each day to reap the heart-health benefits of a plant-forward diet!
In addition to their heart-healthy* benefits, one ounce of walnuts also provides:
Since walnuts contain a lot of (good) fat, it’s best to store them in the refrigerator if you’re enjoying them right away, or in the freezer if you plan to store them for a month or more. They also can absorb the flavors of other foods, so store them in an airtight container away from strong odors.
How to serve chocolate walnut butter
Use this chocolate walnut butter the same way you’d use your favorite store-bought nut butter.
4 cups California walnuts (check the packaging to ensure they’re from the USA or California!)
¾ cup chocolate chips
½ tsp salt
1 tsp vanilla extract
Preheat oven to 350 degrees F. Spread walnuts in a single layer on a baking sheet. Toast walnuts in oven for 8-12 minutes, checking every few minutes to make sure they do not burn.
Add the warm toasted walnuts to your food processor. Blend for 5-7 minutes until you reach a smooth, creamy, and runny consistency. You will likely need to stop blending several times to scrape down the sides of the bowl, and possibly take a short break if overworking the food processor.
Blend the salt and vanilla extract into the walnut butter.
Melt the chocolate in the microwave for 30 second intervals (or using a double boiler on the stovetop).
Add the melted chocolate to the walnut butter, and blend until chocolate is completely incorporated.
Store in an airtight container in the pantry for up to 2 weeks, or for up to a month in the fridge.
Save this recipe for later to one of your Pinterest boards
* California walnuts are certified by the American Heart Association. Heart-Check certification does not apply to recipes, research or information unless expressly stated. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.
Thank you California Walnuts for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.