CHOCOLATE WALNUT BUTTER
Walnuts, Hershey’s Syrup and Rich’s Non-Dairy Creamer processed till smooth. Great substitute for peanut butter sandwiches. This sandwich needs no jelly. Everybody will love it!
Makes 2-1/2 cups
1 lb. walnut halves
½ c. Hershey’s Syrup
¼ c. Rich’s Non-Dairy Creamer
¼ c. water
¼ t. sea salt (optional)
Place walnuts in food processor and process till nuts form a ball, then continue to process till a smooth, thick paste forms. We want smooth.
Add chocolate syrup and process till paste forms a ball again, as the oil is released.
Add non-dairy creamer. Process again till the ball disappears. You’ll note that the oil is still separate.
Add water, process till smooth. The water will incorporate the oil back into the spread.
Add salt and process till dispersed.
Pack in plastic or glass covered container and refrigerate till ready to use.
Notes: Spread on toast, bread or crackers. When chilled this nut butter has a thick mousse-like texture, which means you can also serve it for dessert. However, very small portions are best. Top with soy whipped cream and shaved chocolate.
Freezes well and thaws quickly. It’s a soft freeze. Can also be used as a frozen dessert.
When I first made this I couldn’t stop going into the refrigerator to eat a teaspoonful at a time. It’s that good!