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Chocolate Almond Pecan Butter

Course Snack
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 jar
Author Eat Love Eat


  • 1 cup almonds
  • 2 cups pecans
  • 1 tablespoon coconut oil
  • 4 tablespoons maple syrup
  • 4 tablespoons cocoa powder
  • 3/4 teaspoon flaky sea salt or to taste


  • Preheat oven to 150C/300F. Spread the nuts out on a baking sheet and toast in the oven for 5-10 minutes.
  • Whilst the nuts are in the oven, warm the coconut oil and maple syrup in a small pan until melted. 
  • Remove the nuts from the oven, pour over the coconut oil and maple syrup and stir to coat.
  • Return the baking sheet to the oven and bake for another 10 minutes until the syrup has reduced and the nuts are covered in a sticky glaze. Leave to cool.
  • Place the nuts into a food processor (affiliate link) and whiz until finely ground. Scrape down the sides of the bowl. Keep the processor running until the nuts release their oils and turn into a smooth butter, about 5-10 minutes.
  • Add the cocoa powder and salt and keep blending until completely smooth. Taste and adjust the cocoa powder and salt to your liking. Pour into a jar and store at room temperature (or in the fridge if you prefer a firmer nut butter).