Chocolate Nut Butter:
There are things I wish I’d never tried making. Mostly, as in this case, those things involve chocolate. However, they are just a little too complicated to be a serious threat. And, mostly I can’t pretend they might be healthy. So mostly I manage to limit my indulgence.
Somehow, the fatal combination of a new ‘Elite Blender’ and my need to clear out my larder has resulted in Not quite Nutella or, dare I be so presumptuous as to say ‘Naughtier than Nutella’ – because the truth is this recipe can be just as naughty as you want. I have lots of bits of left over chocolate left in the cupboard – ends of bars from when I’ve needed a certain amount. And for some reason I seem to have bags of different kinds of nuts too. After a bit of research I realised that nut butters are easy to make – and decided to try my hand at making chocolate nut butter.
The result, this recipe, is a luxurious, indulgent nut butter. Using the froothie you just need to add in chunks of chocolate of your choice to create the base for a perfect chocolate spread. My recipe included some cocoa powder, raw honey and walnut oil to make the mixture chocolatier, sweeter and just a little smoother. And a good pinch of fleur de sel because everyone knows you need to salt your chocolate for the perfect flavour notes. Next time I’m seriously considering what would happen if I added in a glug of cognac. Would that be really bad?
I like this rather better than commercial nut butters, perhaps because I don’t have that sweet a tooth and I can just add the right amount of honey for me. The texture here is not quite as smooth as nutella, but I suspect it would only take a few more minutes of blending to remove all the last nutty bits.