I am a self-confessed nut-butter addict for sure. Getting through a whole jar of almond butter in a very short space of time is an actual talent of mine! I decided to start making my own – purely because I had ran out, and the thought of breakfast without it just isn’t breakfast at all!
My favourite nut-butter is the Pip and Nut coconut almond, its amazing and I would definitely recommend you try it if you haven’t. However, if you want to make a version yourself, see recipe below…
100g coconut cream
1 tsp date syrup
Start by baking the nuts for 15 minutes at 180 degrees, then place them in a food processor that is for nuts – I use the nut blade that comes with a Nutribullet. This is where the fun starts, you can only really blend for about 20 seconds at a time before you need to undo the top and move the nut mixture around (it all clogs at the top). It may seem like it’s never going to turn into nut-butter, but trust me it will… just be patient.
When it is finally starting to form a more nut-buttery texture (don’t worry, it won’t be as gooey as shop bought), heat up the coconut cream and stir it into the nut-butter with the tsp of date or maple syrup.