Monday, June 20, 2011

Semi-Sweet Chocolate Pecan Butter

Found On:

Dark Chocolate Pecan Butter
Quite possibly the smoothest, silkiest, and richest nut butter I have ever tasted. This is a definite show stopper with an intense chocolate taste.

Yield: 1 cup

Adapted from Dark Chocolate Almond Butter.


2 cups toasted pecans
1/2 cup dark chocolate chips
1 tsp coconut oil (or other oil may work)
1/4 tsp kosher salt, or to taste

Directions: Toast 2 cups of raw pecans for 10 minutes at 325F. Watch closely so you do not burn them. Place the 2 cups of toasted pecans into a food processor. Process for about 5-10 minutes, scraping down the sides of the bowl every minute or as necessary. The toasted pecans will form into a butter much faster than the almonds do.

Just before your pecan butter is ready, add the 1/2 cup chocolate chips and 1 tsp of coconut oil to a small pot. Melt on low. You want to remove the pot from heat when there are still some chocolate chip clumps remaining. Don’t worry they will melt as you stir the mixture. I always take it off the heat a bit early to avoid burning the chocolate.

Add the melted chocolate to the pecan butter (still in the processor) and process for a couple minutes, scraping down the sides of the bowl as necessary. Add your kosher salt to taste and process more. Scoop into a container and store in the fridge. Makes 1 cup of Dark Chocolate Pecan Butter. Refrigerate. Note that the pecan butter firms up in the fridge. Allow it to sit at room temperature to soften before using.

Tresa's Notes- I used vanilla extract instead of coconut oil, Semi-sweet all natural chocolate chunks instead of dark chocolate and I didn't add salt. The consistency on mine came out more like Nutella. I added a bit of milk to my chocolate to keep it from burning.

No comments:

Post a Comment