Dark Chocolate Sea Salt Nut Butter [#MMAZ]

by Sarah on May 20, 2013 · 19 comments

This week, for the second round (of the second round) of D is for Dark…Chocolate in Heather’s Meatless Mondays A-Z challenge, I was inspired not by a recipe from a magazine or another blogger (or myself)–

–but a “recipe” on the back of a KIND Bar.

Specifically, the Dark Chocolate Nuts & Sea Salt Kind Bar that, upon consumption, I declared–in my mind and via Instagram*–

*Where else would you get your news and declarations from?

the best KIND Bar in the world!** [I hope you said "in the world" in a deep, disaster movie preview voice. Because that's definitely how I thought it.]

**I’m not sure you can really trust me on this…as I’d only had one or two KIND Bars before this one, unlike my more-then-blend Lauren, who actually gave me the bar originally. But it IS really good.

kindsnacks.com

Maybe it’s because when asked whether I prefer sweet or salty, I usually say, “I prefer ALL the tastes!” (or I say ‘umami,’ just to be difficult) but something about the combination of the crunchy nuts, slightly sweet chocolate, and sudden hit of saltiness was fantastically satisfying.

Regardless, I knew I had to take the combination and turn it into something.

The most obvious choice was nut(ty) butter.

Using the ingredient profile for inspiration, I combined almonds, walnuts–toasted for just 5 minutes in the toaster oven–

–with peanuts.

Honey roasted peanuts.

I won't tell if you eat some on their way to the food processor.

You’ve got to really know what you are doing to sweeten nut butter with honey and not change the texture too much.

Since I wasn’t sure how practiced we all were in that field of culinary creation, I left the honey-fication to someone else.

Although making smooth, creamy, nut butter does involve a little more than just luck

–the most important piece of advice I can ever give to a newbie nut butter maker is to maintain extreme patience in the face of evilfood processing. Seriously, just walk away for a minute (or 15).

i'm not saying your processor will start smoking or anything. but i'm also not saying it won't.

Vanilla makes every nut butter better.

(It also always seems to make the texture of the nut butter change initially. I don’t know why. But it rights itself quickly if you just let the machine run.)To be completely truthful, you could stop here and be pretty darn happy with the nut butter you’ve got on your hands. [And yes, I do mean that literally. Don't try to tell me you've never just taking a swipe at it with your finger.]However, I’ve gotten so carried away with my nut butter pontification that I almost forgot the purpose of this post: D is for Dark Chocolate.

So we should probably add some of that shouldn’t we?Again, you will find yourself thinking, “Wow. That’s good just like it is.”

But why stop there?

Even if it DOES have the silky sheen of a perfectly blended homemade creamy nut butter.

After all, the inspiration was a dark chocolate sea salt nut bar, wasn’t it?

Not gonna lie, at first I thought I had finally failed* in a nut butter experiment.

*OK, so I had a few texture problems with Sticky Toffee Pudding Nutty Butter…and the the nutmeg in the Eggnog might have become excessively potent after a few months of storage

flavor fail. clearly not texture.

But then I realized that I wasn’t happy with the super salty surprises that jumped out at me rather abrasively because I was practicing my normal method of nut butter consumption: straight from the jar.

This is a nut butter that requires pairing for perfection.

Slather this on strawberries and you won’t even know what to do with your taste buds.

Pair it with a light, doughy pita and some oranges?

Sweet, salty, savory succulence.

Not to nominate myself for nut butter knighthood or anything…

…but this is KIND* of amazing. :)

*See what I did there?

 Dark Chocolate Sea Salt Nut Butter

[Makes 1 1/2 cups...or so]

  • 1 1/2 cups dry roasted, unsalted almonds*
  • 1 1/4 cups honey roasted peanuts
  • 3/4 cup dry roasted, unsalted walnuts*
  • 2 1/2 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. vanilla extract
  • sea salt

*If you can’t find dry roasted almonds or walnuts, toast in a toaster oven for no more than five minutes to bring the flavor out a bit and get the oils flowing.

Combine nuts in a food processor. Turn on food processor.

If you are an impatient person, physically walk away.

Otherwise, allow food processor work until nut butter forms.

Add vanilla. Process again until smooth and creamy.

Add cocoa powder. Process well to incorporate.

Transfer nut butter to a (reused) jar.

Sprinkle in sea salt, stirring well.

Try to prevent yourself from eating the entire jar in one day.

TwitterFacebookEmailPinterest

{ 16 comments… read them below or add one }

Laura @ Sprint 2 the Table May 20, 2013 at 9:39 am

I’m 100% sure you are incapable of following a recipe. And I love you for it. And love you even more this, which looks amazing.

Thank you for the ride yesterday!!! Can’t wait to see you again. Soon.

Reply

Liz @ I Heart Vegetables May 20, 2013 at 11:50 am

Ummm I think you just took my two favorite things (dark chocolate and nut butter) and put them into a jar. I NEED THIS.

Reply

Tricia B May 20, 2013 at 12:10 pm

Oh yum – I’ve had chocolate on the brain too. This looks amazing!

Reply

Miss Polkadot May 20, 2013 at 1:10 pm

Chocolate and sea salt mixed nut-butter? Oookay, now you’re making me wish I had a food processor once again … Also, I think if I’d make this, I’d be rebellious, ignore your warnings and still (try to) eat it straight from the jar. Maybe using a finely ground sea salt would work?
Hint, hint: I think you have yet to share the NuNaturals winners. Not like I was hoping or anything ;)

Reply

Nicole @ Curly Mommy May 20, 2013 at 1:17 pm

You are ridiculous…… ridiculously AMAZING!

Reply

lindsay May 20, 2013 at 2:02 pm

3 words… DARK CHOCOLATE BANANA… OKAY 4… NUTTY BUTTER

Reply

Michelle @ Eat Move Balance May 20, 2013 at 2:07 pm

I had no idea that the texture/consistency of nut butter would be effected so much with additions like honey and/or vanilla. I never add anything except a touch of sea salt. If I ever am feeling cah-razy and decide to mess with my nut butters, I’ll keep this in mind! :)

Hope you’re having a great Monday!! My quads hurt SO bad today–this weekend’s workouts kicked my booty!

Reply

Hannah @ CleanEatingVeggieGirl May 20, 2013 at 4:05 pm

Oh. my. goodness.!!! I really do not think that it could get any better than this. The sweet and salty combination is the absolute best! And considering my love for both chocolate and nuts…well, this just has to be delicious!

Reply

char eats greens May 20, 2013 at 6:50 pm

I will knight you nutty butter master ANYtime you wish!!! This is all the right kind of happenings!!

Reply

Lee May 20, 2013 at 9:17 pm

Yummmmm.

Reply

Emily May 21, 2013 at 11:17 am

You had me at “dark chocolate.” Then you went and had to add “sea salt” and “nuts” which makes me want to leave work now, take a vacation day and go make nut butter!

Reply

Heather @ Better With Veggies May 21, 2013 at 2:37 pm

If you wanted to make me a batch and ship it my way, I wouldn’t complain. Just thought I should let you know. I really want to make this – sounds soooooooo good!

Reply

Meghan@CleanEatsFastFeets May 21, 2013 at 3:17 pm

Oh my, this does sound fabulous. I nominate you for nut butter knighthood.

Reply

Brittany @ Delights and Delectables May 21, 2013 at 8:33 pm

I need this! So… when are you coming to visit again. ;)

Reply

sarah @ sarah learns May 21, 2013 at 10:25 pm

what?! you posted a nut butter recipe?!? this is a good day! :)

Reply

Heather @ Kiss My Broccoli May 22, 2013 at 5:36 am

Your way with words…is pure magic. And your way with nut butter…well is just FLIPPIN’ GENIUS!! Look at that drizzlibility!! Mmm!

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: