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overhead image of chocolate pecan butter on toast | flexatarian recipe
Melanie Lorick

Triple Chocolate Pecan Butter

5 from 1 vote
Chocolate pecan butter is a healthy treat you can enjoy any time of day! Delicious pecan butter is mixed with unsweetened cocoa powder, chocolate protein powder, and cacao nibs for a decadence that packs a protein punch. Sweetened with a little pure maple syrup and made even more creamy with a few fun additions, this chocolate pecan butter is a new favorite mid-day snack!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups raw pecan halves I used Mammoth pecan halves
  • 2 ¼ tablespoons pure maple syrup
  • 2 tablespoons cacao nibs optional, can be substituted with chocolate chips
  • 1 ½ tablespoons unsweetened cocoa powder
  • 1 ½ tablespoons chocolate protein powder
  • 3 teaspoons tahini optional
  • 1 ½ teaspoons pecan oil reserve more, if needed. Can substitute with coconut oil or other neutral-flavored oil of your choice.
  • pinch kosher salt

Method
 

  1. Over medium heat in a skillet, gently toast pecan halves for a few minutes before adding to food processor. There is no need to add oil to the pan as the pecans have enough oil on their own.
  2. Transfer pecan halves to food processor. Process for about 15 minutes, pausing occasionally to scrape the sides of the food processor. The pecan butter is done when you see an oil sheen on the butter. If you are not used to this process, please note that it will probably take anywhere from 10-20 minutes to reach the consistency you desire.
  3. Add salt, cocoa powder, tahini (optional), and chocolate protein powder. Start pulsing to combine before changing to the constant run of the food processor. Through the pour spout, add maple syrup, and pecan oil. Process until you reach the desired consistency.
  4. If you need to thin the butter, add more oil (1 tsp. at a time to be cautious) until it suits your preferences. Stir in cacao nibs and spread onto a baguette or piece of toast! Sprinkle with more cacao nibs, if desired.

Notes

  • This pecan butter recipe creates a decadent, thick butter. As it is homemade, this is not going to be as smooth as store bought versions, but does come close. Adding cocoa powder and protein powder instead of melted chocolate (which is typical) means that is a little more thick. Is it still delicious, spreadable, and can be enjoyed by the spoonful or served on bread. 
Acceptable Substitutions
  • Semi-sweet chocolate chips instead of cacao nibs. 
  • Coconut oil instead of pecan oil. 
Optional
  • Tahini gives this a creamy texture and enhances the flavor of the chocolate, but is optional. 

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