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.
See how to make the dark chocolate pecan butter:
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram so I can see your creations! xo
More healthy nut butter recipes to try (plus ways to use this chocolate pecan butter!)
Homemade Vanilla Cinnamon Raisin Almond Butter
Toasted Pecan Butter Oatmeal Chocolate Chip Cookies
Homemade Salted Maple Pecan Butter
Grain Free Salted Chocolate Chip Pecan Blondies + video
10 Homemade Nut Butter Recipes You Need to Make
Homemade Salted Dark Chocolate Pecan Butter
- 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.
The pecan butter is best when pecans are toasted.
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!
Look at how drippy and delicious that looks, love it Monique!!
Chocolate pecan pie in a jar? OMG yesssssssss. I’d love this on banana bread too!
Dream- to cannon ball into a pool of this nut butter.
I just made your dark choc almond butter and I can’t stop eating it! Soo good. I really like spreading it on a toasted waffle in the morning for a quick on the go breakfast. This will be made very very soon!
I know once i make this, I won’t stop eating it, hahaha! Looks absolutely divine!
Looks absolutely amazing! How do you store this, and for how long? Thank you 🙂
You can store it at room temp for about a month otherwise in the fridge for longer!
Oh my goodness. <3
this looks so scrumptious! <3 <3
What kind of food processor do you have? I’m in the market for a new one!
If I make this, l probably put it on everything… Kitchen here I come!
Ho. ly. crap. SO creamy and I love the chocolate-salt combination. I would love to douse my toast in this haha – gorgeous!
I’m in love with chocolate and salt combinations. This one looks like the healthiest of the bunch http://www.indigoandmouse.blogspot.com
Replacing 72% chocolate with, for example, 60% would be okay? Ultra bittersweet chocolate just doesn’t appeal to me. Or should I add a little sugar instead?
That should be just fine!
Excellent! It was a little too chocolatey for me, so I would recommend tasting before adding the cocoa powder! I used a mixture of walnuts and pecans, and loved the flavor they gave. I ended up adding a bit of white chocolate to tone down the chocolate flavor, so mine ended up being almost milk chocolate.
Love the walnuts added! And yes feel free to adjust the cocoa powder as needed 🙂
How long can you store it, in fridge?, in freezer?
Hi! It should stay good for a couple of weeks at room temp, and up to 4-5 weeks in the fridge. I wouldn’t recommend freezing it.