Homemade Chocolate Pecan Spread

Homemade Chocolate Pecan Spread

Makes 10 ounces

All of the joy of Nutella with none of the processed ingredients or guilt! This homemade version of the popular chocolate-hazelnut spread swaps out toasted pecans for an extra rich, nutty flavor. The texture and shelf-life is best when kept in the refrigerator, so instruct your friends to store their gift there and enjoy for up to 2 weeks… if it lasts that long! Spread on sourdough toast, pancakes, crepes, apples, and more. Or simply eat with a spoon from the jar.

2 cups pecans

1/3 cup confectioners sugar

3 tablespoons cocoa powder (not dutch processed)

1 tablespoon neutral oil, such as grapeseed or avocado

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

Preheat the oven to 300˚F. Spread pecans on a baking sheet and toast in the preheated oven until fragrant, about 10 minutes. Let cool completely.

Add cooled pecans to the bowl of a food processor fitted with the metal blade. Process for 1 minute until it forms a thick paste. Stop and scrape down the sides with a rubber spatula. Process again until smooth and shiny, about 1-2 minutes longer.

Add powdered sugar, cocoa powder, oil, vanilla, and sea salt and process again until smooth and creamy, about 1-2 minutes longer. Stop and scrape down the sides as necessary. Transfer to small glass jars and store in the refrigerator for up to 2 weeks.

Prep Time: 10 minutes

Cook Time: 10 minutes