When life gives you 5 lbs of raw walnuts, make butter. Obvi.
My very kind and generous co-worker gifted me with 5 pounds of raw walnuts and I have never been more grateful. As most of you know by now I am just nuts about nuts so having such a large quantity of one of my favorite nuts is just about the greatest gift. I felt like it was my birthday.
Of course my mind started spinning with all the lovely possibilities of having basically and endless supply of walnuts but what I really wanted to do was try and make Nutella because well do you ever need a reason for Nutella?
Nutella is a delicious hazelnut chocolate spread that we grew up eating and there is just nothing like it. So as I was recipe testing and trying to get that Nutella flavor I decided it was the wrong thing to do. There is no way to replicate that magic so I decided to get side tracked and make this delicious Chocolate Sea Salt Walnut Butter instead. Think of it as Nutella’s older more sophisticated cousin. It’s chocolatey and sweet yet still balanced with a salty deep nutty flavor that you will not be able to resist. It’s like Nutella with 2 Masters and a PHD.
Chocolate Sea Salt Walnut Butter
3 Cups Raw Walnuts
1/3 cup cocoa powder
1 tsp Pink Himalayan Sea Salt
1/2 tsp vanilla extract
1/3 cup maple syrup
- Roast your walnuts on a baking sheet in the oven for 15 minutes at 375 degrees, removing every 5 minutes to give them a toss.
- Add walnuts + all the rest of the ingredients to a food process and turn on to blend for a total of 20 minutes, stopping a few times to scrape the sides.
- Taste to check seasonings to your liking.
- Spread on Everything!!
Enjoy it veganly much!
I made a batch for my sweet co-worker minus the cocoa powder, because she’s allergic to chocolate (the travesty), and it was a really delightful alternative so feel free to skip the cocoa!