1 pound California walnuts
2 ounces dark chocolate, chopped
1 teaspoon cinnamon
Place the dark chocolate in a bowl. Melt it in a double boiler or in the microwave, making sure that it does not burn. Set aside.
Grind the walnuts and cinnamon in a blender or a food processor for 3-4 minutes.
As soon as the walnuts have formed a paste, add the melted chocolate.
Blend for at least one minute or until the mixture is smooth.
Spoon Mexican Chocolate Walnut Butter into a jar and allow to cool. Refrigerate until ready to use.
Looking for more bite-sized goodness? Try our Parmesan Clusters or Walnut, Cranberry & Spinach Bites!
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
Savor the bold flavors of this plant-based, air-fried, buffalo cauliflower and walnuts; an irresistible and zesty appetizer bursting with flavor and crunch.
