Last week I received some of Ashley’s famous nut butters. Swoon.
Despite an unwelcome army of ants that arrived with the package, the spreads were delicious.
They put me in a nut butter–making mood and, more importantly, a nut butter–eating mood.
This is by far my favorite flavor I’ve created.
Salt, chocolate, and pecan? Add caramel and you’ve basically got a turtle.
Oh — wait. I do have caramel sauce in the fridge. No further explanation needed. All I know is I’m going to need a shoehorn to get into my pants next week. And probably my shoes.
The only thing I don’t want to get bigger is my feet.
Doesn’t it almost look like ice cream?
It’s not — it’s better. It’s healthy. Put it in a cone and start licking.
Salted Chocolate Pecan Butter
1 cup pecans
1 1/2 heaping tablespoons cocoa powder
2–3 tablespoons maple syrup
1/4–1/2 teaspoon sea salt
Place the pecans in a food processor and pulse until they break down into a smooth butter. Add the cocoa powder and process until fully incorporated. With the processor running, drizzle in maple syrup until you reach the texture you prefer. Add sea salt a little at a time, tasting after each addition, until the balance of sweet and salty suits you.
I literally had to tear my hand away from this spoon long enough to snap the photo.
It’s sweet and salty, smooth and buttery. Dig in!