As my daughter scoured the pantry for Chocolate Hazelnut butter, and my son was in search of cookie butter, I decided to create our own healthy fusion. Thus, Walnut Brownie Butter was born.
Walnut Brownie Butter
By: Bekie A
16 oz raw walnuts
1/4 cup coconut butter or oil, or grassfed ghee for a buttery flavor
1/4 cup honey
1/4 cup cocoa powder
2 tsp vanilla extract
1 tsp sea salt
Directions:
Spread the walnuts evenly onto a cookie sheet. Sprinkle with a little sea salt. Bake on 350 for 5 minutes. Pour into a processor or high powered blender. Add in the remaining ingredients.
Process until smooth, unless you prefer chunky. Oil will settle on the top. Spoon or pour it off. Spoon into a sterilized jar and refrigerate. It will be good for 3-4 weeks in the refrigerator.
