How are you today? Doing well?
Good news, friends. I’m here to make the day even better with a salted dark chocolate pecan butter that puts nutella to shame. It kinda tastes like chocolate pecan pie in a jar. And I loves it.
Before we begin, I do have to share that this recipe is in partnership with my friends at Peapod, a grocery delivery service. I’ve been creating recipes for their blog for over a year now (whoa, who knew!). It’s been such a wonderful collaboration because I often order groceries from them when I have a busy week. They always have amazing sales too, so check it out if you get a moment!
Now you might be wondering how this scrumptious jar of lovely pecan butter ended up in my mind (and now on the blog). First, let’s rewind to 2014 when I made this incredible salted maple pecan butter. I can still remember slathering it on a variety of things: bananas, toast, a spoon and finally using it on my oatmeal pecan butter chocolate chip cookies.
Obviously being an obsessive person when it comes to nut butters, I knew a chocolate version was in our future. Especially after experiencing a chocolate pecan pie one year during Christmas. It was glorious.
You can’t go wrong when it comes to this sweet and salty chocolate pecan butter. I recommend drizzling it on pancakes or waffles, enjoying it with a banana or apples or making your energy bites!
My personal favorite? Throwing it on top of this banana bread with fresh sliced strawberries and thick coconut flakes. Seriously, it’s ridiculously good.
I even made you a little how-to video if you’d like to see how to make it:
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram so I can see your creations! xo
- Serves: 1 (20 oz) jar
- Serving size: 2 tablespoons
- Calories: 197
- Fat: 19.4g
- Saturated fat: 2.8g
- Carbohydrates: 5.3g
- Sugar: 1.8g
- Fiber: 3.2g
- Protein: 2.9g
- 4 cups raw pecans
- 2 oz 72% dark chocolate, coarsely chopped
- 1 tablespoon unsweetened cocoa powder
- 3/4 teaspoon sea salt
- Preheat oven to 325 degrees F.
- Pour pecans onto a large baking sheet and evenly spread out. Toast the pecans in the oven for 6-8 minutes until slightly aromatic. Watch very carefully, you do not want to burn the pecans.
- Transfer toasted pecans to the bowl of a food processor. Process pecans until completely
- smooth, this should take less than 5 minutes. Add in dark chocolate and process again until the chocolate has melted and is well combined with the pecan butter. Next add in cocoa powder and sea salt and process again for 30 seconds. Pour into a 16 oz glass jar or container and seal. Enjoy! Makes 1 large 16-20 oz jar.
I usually make this with dark chocolate anywhere from 72%-85%.
This nut butter is wonderful when spread on toast, pancakes, waffles, fruit, tortillas, or used in recipes.
This recipe is in partnership with Peapod. I love sharing recipes on their blog and using their grocery delivery service. All recipes, text and opinions are my own. Thanks for continuing to support AK and the brands that help make this site possible!