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Cocoa Espresso Walnut-Pecan Butter

A deep, bittersweet spread of toasted walnuts and pecans with cocoa powder and a hint of espresso, silky smooth with a gentle maple sweetness.

Cocoa Espresso Walnut-Pecan Butter

Ingredients

  • 1 cup chopped120 gWalnutsroasted and cooled
  • ⅓ cup chopped40 gPecansroasted and cooled
  • 2 tbsp12 gUnsweetened cocoa powder
  • 2⅛ tsp14 gMaple syrup
  • 8 gEspressocooled
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Heat the oven to 325°F (165°C). Spread the walnuts and pecans on a baking sheet and roast for 8 to 10 minutes, until fragrant and lightly browned, stirring once.
  2. Let the walnuts and pecans cool for about 10 minutes, until just warm; warm nuts release their oils faster. Brew the espresso now if needed and let it cool.
  3. Put the walnuts and pecans in a powerful blender or food processor and blend for 4 to 6 minutes, stopping to scrape down the sides every minute, until a smooth, runny butter forms.
  4. Add the unsweetened cocoa powder and the salt and blend for 30 seconds, until the butter is evenly dark.
  5. Add the maple syrup, espresso and vanilla and blend for 30 to 60 seconds more, just until glossy and combined; the butter will thicken slightly.
  6. Scrape the walnut-pecan butter into a clean jar. Serve with fruit or toast, and keep it covered in the fridge for up to 2 weeks.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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