{Homemade} Walnut Cocoa Butter

I made the mistake of buying nutella recently. Mistake, you ask? Oh, don't worry it's gluten free, that's not the problem. The problem is when I come into the kitchen to find my kids with spoonfuls of nutella that they're licking clean, with more of it all over their faces, suggesting this isn't their first spoonful. And no, they won't admit how many spoonfuls they've snuck in the last 20 minutes while I was putting the baby down for a nap. They "forgot".

I really can't get too mad at them since I may have been caught doing the same thing just the other day! There are worse things than nutella covered faces, but if they - and by they I mean WE - are going to eat cocoa flavored nut butters by the spoonful it might as well be without tons of sugar, emulsifiers, and artificial flavors. So I made us some {homemade} walnut cocoa butter!

I chose walnuts because that's what I had, but I'm sure it could work with most other nuts: cashew, hazelnut, almond, etc. All you need is a good heavy duty blender or food processor. You could also use already made nut butters like almond butter and just whip it together with the remaining ingredients. There are some health food grocery stores where you can grind your own fresh nut butter. Otherwise, use  organic walnuts and enjoy a gluten free, dairy free, refined sugar free, all-natural, healthy treat! If you want some more how-to advice on making nut butter here's a great post from Beth at Tasty Yummies.

P.S. It's so yummy spread on top of my Paleo Chocolate Chip cookies. I was fresh out of chocolate chips so I just replaced the coconut flour with the walnut cocoa butter for a Paleo chocolate cookie! And then topped it with a little more...just for good measure.


{Homemade} Walnut Cocoa Butter


1 cup walnuts

4-5 tbsp. raw honey

2 tbsp. cocoa powder, unsweetened

4-5 tbsp. milk (almond, coconut, rice, or raw organic dairy milk)

pinch sea salt

In a food processor combine the walnuts and milk. It should go from a nut to crumbs to a crumbly paste to nut butter.  *I made mine in a small batch, but if your food processor can hack it then double the recipe for more goodness. Add in the honey, cocoa powder, and salt and keep blending until it's as smooth and creamy as you like it. Add more milk and honey if it seems too thick. I left a few stray chunks of walnut in mine. 
Spread it on your gluten free bread, on cookies, use it in place of commercial frosting on gluten free cakes, or just eat it by the spoonful!



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Friday, 23 April 2021

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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