Spicy Chocolate Walnut Butter

Preheat oven to 400 F. Spread the walnuts in a single layer on a baking sheet and toast for about 7 minutes, keeping an eye on them so they don’t burn. Remove from oven and let them sit for 5 minutes.

Transfer walnuts into a food processor and process for about 2-3 minutes until they start forming a butter-like consistency. Add cocoa powder, cayenne, salt, vanilla and maple syrup and process for another 2-3 minutes. Mixture should be slightly drippy but still hold shape.

Transfer nut butter to a small bowl and top with chocolate chips if using.

Notes:
Stored at room temperature it will remain drippy. If stored in the fridge it will harden slightly.