Maple Cocoa Walnut-Peanut Butter

Steps

1. Since the blender method uses no heat, the dry-roasted peanuts bring the roasted flavor. Before you start, set out the maple syrup so it reaches room temperature; cold syrup can make the butter stiffen. Sift the unsweetened cocoa powder into a small bowl so it has no lumps.
2. Add the walnuts and the dry-roasted peanuts to a powerful blender or food processor.
3. Blend for 1 minute, until the walnuts and peanuts are finely ground. Stop and scrape down the sides.
4. Blend for 4 to 8 minutes more, scraping every minute or two, until the nuts release their oils and turn into a loose, glossy butter. Rest the motor if it gets warm.
5. Add the sifted unsweetened cocoa powder and the salt, then blend for 30 seconds until the butter is evenly dark.
6. With the motor running on low, drizzle in the maple syrup and blend just until smooth, 20 to 30 seconds. Don't overblend, or the butter can thicken.
7. Spoon the nut butter into a clean jar and divide into four portions to serve with apple slices or toast. Refrigerate for up to 2 weeks and stir before using.