Chunky Honey Cocoa Walnut Butter with Nutmeg

Steps

1. Divide the walnuts: set aside about one eighth for the crunchy mix-in and put the remaining seven eighths in a powerful blender or food processor. Nothing is heated here, so the walnuts stay raw.
2. Finely chop the reserved one eighth of the walnuts by hand and set them aside.
3. Blend the walnuts in the machine for 6 to 10 minutes, stopping every minute or two to scrape down the sides, until they turn from crumbs to a smooth, runny butter. Rest the motor if it gets warm.
4. Add the unsweetened cocoa powder, the salt and the nutmeg to the walnut butter and blend about 30 seconds until evenly dark.
5. Add the honey and blend just 10 to 15 seconds until combined; the butter will thicken slightly.
6. Scrape the cocoa walnut butter into a jar and stir in the chopped reserved walnuts for crunch.
7. Let it rest about 5 minutes to settle, then serve with apple slices or toast. Store covered in the fridge for up to 2 weeks and stir before using.