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Chocolate Almond Pecan Butter

Chocolate Almond Pecan Butter

Homemade chocolate almond pecan spread that is so quick and easy to make and perfect to spread on toast at breakfast or a even just a snack!
Course Snack
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 16 tablespoons
Calories 156kcal



  • Preheat oven to 150C/300F. Spread the nuts out on a baking sheet and toast in the oven for 5-10 minutes.
    1 cup almonds, 2 cups pecans
  • Whilst the nuts are in the oven, warm the coconut oil and maple syrup in a small pan until melted. 
    1 tablespoon coconut oil, 4 tablespoons maple syrup
  • 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).
    4 tablespoons cocoa powder, ¾ teaspoon flaky sea salt


Calories: 156kcal | Carbohydrates: 4.6g | Protein: 3.4g | Fat: 15.3g | Saturated Fat: 2g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 8.5g | Sodium: 0.3mg | Potassium: 155.1mg | Fiber: 2.8g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 0.1mg | Calcium: 35.1mg | Iron: 0.9mg