Ah, fall. Finding its way down the block, leaves fluttering by with big gusts of strangely warm wind. Hey, I’ll take it. Now that we’re in November, even as it isn’t icy cold yet (thank you, Minnesota), I’m still drawn more and more to warming, cozy foods. Quarts of chicken stock? Check. A large sheet tray of roasted sweet potatoes? Oh, behave. Naturally, a freshly ground walnut butter is next in line, right? Sure.
Today’s flavors are inspired by “Mexican” hot chocolate, or at least, the general idea as found in the United States today. Chocolate, chiles, cinnamon and a healthy pinch of sea salt for good measure, all throw in the food processor with toasted and still warm walnuts. It really isn’t too bad, if I do say so myself.
Chocolate Spiced Walnut Butter
1.5 cups walnuts
1/4 cup coconut oil (if you have a high powered blender, you may omit or use less coconut oil)
up to 1/4 cup sweetener of your choice (raw honey, maple syrup or even a few dates thrown in would do the trick)
2 tablespoons cocoa powder
1.5 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper (or more or less depending on how spicy you’d like this to be!)
In a medium saute pan over medium heat, gently toast the walnuts, stirring frequently so they don’t burn, about 5 minutes. Take off the heat and allow to cool slightly. In a food processor or blender (or, high powered blender, you lucky creature), combine all ingredients (omitting or using less coconut oil if you have that high powered blender). Allow to process until your desired consistency, scraping the edges of the processor or blender as needed–roughly 3 minutes or so. Take a spoonful now and revel in your creation. Makes about 1 cup of walnut butter.