White Chocolate Walnut Butter Recipe

1. 1

   Put the chocolate chips in a small, microwave-safe bowl and microwave on high for 20-second intervals until the chocolate is mostly melted and almost completely smooth. Stir until completely melted and smooth and set aside to cool slightly.

2. 2

   Put the walnuts in a food processor and process until they breakdown and form a smooth paste, scraping down the bowl once or twice, 2 to 4 minutes. With the motor running, slowly drizzle in the oil and process until it is incorporated and the walnut butter is thick, 1 minute.

3. 3

   Add the fleur de sel, vanilla, cinnamon, and white chocolate and process until combined. Transfer the walnut butter to a jar with a tight-fitting lid and store at room temperature for up to a week, or refrigerate for up to a month. If storing in the refrigerator, allow the walnut butter to come to room temperature before serving.

* Per serving · 4 servings · Values may vary.