We have a new obsession. A L M O N D B U T T E R ! ! ! We seriously eat it with everything. As a snack with crunchy apples or just a spoonful straight out of the jar. We’re amazed by how versatile it is. You can enjoy this nutty goodness blended into smoothies, stuffed into medjool dates, or stirred into oatmeal. It also tastes amazing spread onto toast with sliced bananas. The possibilities are endless...
Almondbutter is truly a nutrition bomb. It is a wonderful source of plant based protein that will give you amazing energy!
It also makes a perfect gift for your friends. And you can be so creative with it. If almonds aren’t your favorites, try it with pecans or cashew nuts, or mix all three. Also any other sweetener works like maple syrup or agave. Be ceative, add a dash of cinnamon if you feel like it. We can’t wait to get back into the kitchen and try all different kinds of flavors.
We hope you enjoy this sweet and creamy deliciousness as much as we do!
Xx Sue & Sibylle
WHAT YOU'LL NEED
– 250g almonds (skin off for this recipe, but whatever you prefere!) – 1 Tsp honey – 3 pitted Medjool dates, cut into small pieces – 1-2 Tbsp coconut shreds – 1 dash of salt
1 – Preheat the oven to 200 degrees.
2 – Roast the almonds for about 10 minutes. Keep an eye on them and make sure they don’t burn.
3 – Place the warm almonds into a food processor and begin to blend. Then add in the remaining ingredients. Blend again for about 15 to 20 minutes until it becomes totally smooth and creamy. You might have to scrape down the sides of the food processor a few times as the nuts tend to stick.
4 – Put the nutbutter into an air tight container and store in the refrigerator. It will keep up to 1 month.
// PLEASE NOTE for this recipe you will need a food processor (we used a magimix!) We’ve tried it before in a smaller mixer and unfortunately it didn’t work out that well.