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.
- 1.5 cups cashews
- 1.5 cups walnuts
- 100 grams high quality milk chocolate*
- Combine the nuts in a high-powered blender or food processor until smooth, set aside.
- Melt the chocolate in a double boiler or in a microwave at a low temp, carefully so you don't scorch it.
- In a large bowl, combine the nut butter mixture with the melted chocolate and stir until completely even.
- * We used Guittard's Kokoleka 38% Milk Chocolate made from Hawaiian grown beans. For a vegan option try Charm School Coconut Milk Chocolate.
What we used today
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.