I’m a sucker for chocolate nut butters and can’t be trusted in the house alone with the store-bought kinds, which tend to be very sweet. So I make my own in smaller, less expensive batches that are still chocolately but not as sugary. All you need for this recipe is 2 cups of mixed nuts and 2-3 ounces of dark chocolate. I used salted mixed nuts and dark chocolate from Aldi (natch), but feel free to use your favorites. You can also use semi-sweet chocolate chips if that’s what you have. (For a straight-up peanut version, read “Make Your Own Peanut Butter“.)
Straight out of the food processor, it will be smooth and drippy, perfect for dipping. After a day in an airtight container at room temperature, it will thicken to a nice spreadable consistency, as shown in the top photo. Eat a spoonful with a glass of milk or spread on anything you like (I highly recommend crisp apple slices, a piece of whole grain toast, or a popover warm from the oven).
Dark Chocolate Mixed Nut Butter
- 2 cups mixed nuts
- 2-3 ounces dark chocolate
Roughly chop dark chocolate.
Place mixed nuts in bowl of food processor, attach lid, and process for about a minute.
Add chocolate and process until smooth.
Store in an airtight container in the pantry (if eating within a week) or in the refrigerator.