Combine chocolate chips and nut butter in a double boiler or microwave-safe bowl.

Stir until well mixed.

Add soy milk powder.

Stir well again until fully incorporated.

If using unsalted nut butter, add a pinch of salt.

Make in small batches for optimal consistency.

Store in a sealed jar at room temperature.

Refrigerate for longer storage (up to 1-2 weeks).

Remove from the refrigerator before spreading if refrigerated, as it will become stiff.

Microwave on low for 10 seconds if needed to soften.

Avoid overheating to prevent scorching.

Substitute peanut butter or a combination of nut butters if almond or hazelnut butters are unavailable.

Enjoy!