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Mexican Chocolate Pecan Butter

by tw

Mexican Chocolate Pecan Butter

Mexican Chocolate Pecan Butter
Yield: 16
Author: Well Fed Baker

Ingredients

  • 2 C Pecans, roasted
  • 3/4 tsp Cinnamon
  • 1/4 tsp Ancho Chili Powder
  • 1 1/2 Tbsp Cocoa Powder
  • 2 Tbsp Honey

Instructions

  1. Spread pecans on a baking sheet. Bake in an oven at 350 degrees for 5-7 minutes. Remove and cool for 10 minutes before processing.
  2. Place pecans into a food processor. For this recipe, I used an 11C processor. If you use a smaller unit, it may take longer to process. Do not use a mini processor.
  3. Process the pecans for 8-10 minutes until they become runny. Add the cocoa powder, cinnamon, ancho chili to the pecans and process another 1-3 minutes. If the mixture is not smooth/runny enough, add oil 1 tsp at a time until it reached the desired consistency.
  4. Remove from the processor and stir in the honey by hand. The butter may seize a little with the addition of the honey. If it does, stop stirring and pour into an 8 oz jar. Store in the refrigerator.

Calories

100.15

Fat (grams)

9.41

Sat. Fat (grams)

0.80

Carbs (grams)

4.37

Fiber (grams)

1.43

Net carbs

2.94

Sugar (grams)

2.68

Protein (grams)

1.30

Sodium (milligrams)

1.33

Cholesterol (grams)

0.00
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