Preheat oven to 160°C and line the base of a loaf tin (23 x 14cm) with paper that comes up over the sides for easy removal.
Make the Mocha Walnut Butter first and then you can potentially just use the whole batch. No bowl cleaning required!
Add egg, vanilla, salt, baking soda, maple syrup and cocoa powder to TM bowl and blend 20 sec/speed 5. Scrape down sides of bowl and lid.
Add walnuts and combine 7 sec/Interval.
Spread into the loaf tin and bake 20 minutes or until just soft when pressed. DON'T OVER BAKE. Cool and serve...or eat warm.
Will keep well at room temperature for about a week.