Possibly the simplest, most versatile and delicious recipe. Switch in and out any nut you like then eat it with whatever you want, however you want. Swirl into porridge, dunk in fruit, whisk into bakes, dollop on toast… I’ll hold my hands up and confess, most of the time, I just eat it with a spoon.
The world has gone potty for nut butter of late. One of many a whole food fad and one for which I have to admit I willingly launched myself on the bandwagon. Not that I dispute their deliciousness but sadly, therein lies my biggest issue. They’re too tasty and frankly when God was dolling out willpower I must have missed the memo. Don’t get me wrong, I don’t dare buy a pot of Nutella.say, that I know, for me, that is just downright daft but I’ve fallen under the spell of the equally as dangerous ‘healthy nut butter’ brigade. Now, I realise that there’s merit in the argument that these little butters don’t contain all manor of additives and goodness knows what as is the case with some of their counterparts. On the other hand, when you guzzle them by the pot-full nutritional value kind of goes up the spout and calorie value comes to the fore.
(All) that said… I wanted to share my favourite combination. If you’re counting the cals look away sharpish, but if, like me, you’re resigned to the fact that these buttery beauties are in your life then you may as well switch out the Nutella for this.
The best bit is, you can absolutely switch and swop the nuts for ones that tickle your fancy. Feel free to leave out the raw cacao if you’re no chocolate fiend. Plump for the coconut if you’re after a bit of texture.
P.S. I often use pre-ground/chopped nuts purely out of concern for the health of our trusty old food processor but if you have a whiz bang powerful one, whole nuts work just as well but take that bit longer. (Roast them beforehand in the oven and you’ll find they release the oils quicker).
200g Ground Almonds
125g Chopped Hazelnuts
100g Desiccated Coconut
2 tbsp of Cashew Nut Butter (cheating a little I know but you could always sub it out for the real McCoy)
1 generous tbsp Coconut Oil
1-2 tbsp Raw Cacao Powder
What to do…
Put the nuts, the coconut and the cacao powder (if using) into the blender. Blend for 3 minutes or so until the mixture starts to clump slightly.
Add the nut butter and coconut oil. Blitz again for another 5-8 minutes until the mixture is as smooth as you like it.
Decant into jars and store in the cupboard. Occasionally the oils may separate if left for a while but don’t worry, just give it a good stir.