Mood-Boosting Chocolate Walnut Spread

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  • 1 ½ cups raw walnuts
  • 3 Tablespoons ground flax seed
  • 2 Tablespoon maple syrup (or preferred sweetener)
  • 2 Tablespoons cocoa/cacao powder
  • 1 teaspoon Ceylon cinnamon
  • ⅛ – ¼ teaspoon cayenne pepper (depending on desired heat)
  • ¼ teaspoon pink Himalayan/sea salt


  1. Preheat oven to 300F. Spread the walnuts on a baking sheet and bake for 11 – 13 minutes, or until the walnuts become fragrant and the oil begins to release.
  2. Add roasted walnuts to a food processor and process until a walnut butter consistency forms (anywhere from 3-6 minutes), scraping down the sides as needed.
  3. Add in the additional ingredients and process again until well combined. For a thinner consistency, add a little bit of filtered water.
  4. Scoop into a jar or covered container and store in the refrigerator for up to a week.
  5. Use as a spread or dip, and enjoy!


Serves about 1 cup. Per tablespoon:

Calories: 89
Total Fat: 8g
Total Carbohydrate: 11g
Dietary Fiber: 1g
Protein: 2g

Ingredients Highlights

Ceylon Cinnamon is also known as Cinnamomum verum or true cinnamon. It has a lighter, sweeter flavor and more health benefits than the more common Cassia cinnamon found in most grocery stores.   

Cocoa powder – the closer chocolate is to its original raw state, the more nutrients it retains and the better it is for you. When possible, use raw cacao powder (with two “A”s) instead of cocoa powder in your baking.   

Flaxseeds are rich in omega-3 fatty acids that promote the reduction of cholesterol levels, which helps prevent cardiovascular diseases. They are a good source of magnesium, phosphorus, manganese, vitamin B1, copper, selenium, and zinc.

Maple syrup contains a number of minerals including manganese, zinc, calcium, and potassium. It also contains amino acids, antioxidants, and even some anti-inflammatory compounds. 

Walnuts are neuroprotective and support heart health. They are loaded with antioxidants, omega-3 fatty acids, manganese, molybdenum, and biotin.


  1. I have learned that soaking nuts helps to remove phytic acid. Can the nuts be soaked prior to roasting them, and if so, I am assuming that they should be roasted longer?

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