Milk Chocolate Nut Butter

This milk chocolate walnut and cashew spread takes about 10 minutes to make. We used Guittard’s Kokoleka 38% Milk Chocolate (Single Origin, Hawaii), it is creamy and sweet which takes the bitter edge off of the walnuts. If you avoid dairy, try a vegan milk chocolate like this one from Charm School Chocolate or use a dark chocolate with a low cocoa percentage. 

The milk chocolate nut butter is great on toast, especially homemade Hokkaido Milk Bread. You can also stir it into yogurt…or just cozy up with a spoon. 

I’m a risk taker, so I store my homemade nut butter in the pantry so it is always spreadable. If you choose to refrigerate it for health reasons; be sure to take let it warm up a bit before spreading.

Milk-chocolate-walnut-cashew-butter
Milk Chocolate Nut Butter
Ingredients
  1. 1.5 cups cashews
  2. 1.5 cups walnuts
  3. 100 grams high quality milk chocolate*
Instructions
  1. Combine the nuts in a high-powered blender or food processor until smooth, set aside.
  2. Melt the chocolate in a double boiler or in a microwave at a low temp, carefully so you don't scorch it.
  3. In a large bowl, combine the nut butter mixture with the melted chocolate and stir until completely even.
Notes
  1. * We used Guittard's Kokoleka 38% Milk Chocolate made from Hawaiian grown beans. For a vegan option try Charm School Coconut Milk Chocolate.
Craft chocolate, bean-to-bar, reviews and writing. http://chocolatecodex.com/
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Chocolate-Codex-Contributors-Jasmine
Jasmine/Vancouver

Jasmine co-founded Chocolate Codex as a way to share her enthusiasm for chocolate. She has a certificate in Chocolate making from Ecole Chocolat and she runs a foodblog called The Blenderist.

@theblenderist

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