Chunky Cocoa-Cinnamon Pecan Date Butter

Steps

1. Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment.
2. Spread the pecans and almonds on the baking sheet and roast for 8 to 10 minutes, stirring once, until fragrant and a shade darker. Cool for 10 minutes until warm but not hot.
3. Set aside about one sixth of the roasted pecans, chop them coarsely, and keep them for stirring in at the end.
4. Put the remaining five sixths of the pecans and all of the almonds in a powerful blender or food processor. Blend for 6 to 10 minutes, stopping to scrape down the sides every minute or two, until the nuts turn from crumbs to a smooth, runny paste. Rest the motor if it gets hot.
5. Add the chopped dates to the blender and blend for 1 minute until they are broken down.
6. Add the unsweetened cocoa powder, cinnamon and salt to the blender and blend for 1 minute more until the butter is evenly chocolatey and glossy.
7. Scrape the nut butter into a bowl and stir in the reserved chopped pecans.
8. Transfer to a clean jar and let it cool to room temperature, about 15 minutes; it thickens as it cools. Store covered in the fridge and stir before serving.