Tag Archives: raw

We all love nut butters.

Unless you are allergic (and even if so), you can’t deny it.

They are just too darn good.

And correct me if I am wrong, but all-natural nut butters are much better than the chemical-filled, sugar-added kind. I was never really one for Skippy’s peanut butter, although my cousins absolutely adored the stuff. One of my cousins would eat it out of the jar with a spoon as her after school snack every day.

But as fun-packaged as Skippy was, he just wasn’t healthy. At all. Added sugars, canola oil… It didn’t take much for me to understand why all natural nut butters are so much better for you. And it opened my eyes to all the nut butters out there.

Wait, what?! It’s not just peanut butter?!

And can you believe it? These all-natural nut butters are made from just a few ingredients.

Well, you can make your own nut butters at home. And in my opinion, homemade nut butters taste even better.

The best part? They are so simple to make, and a cheaper alternative than buying the all-natural organic stuff. And you can customize your nut butter to satisfy your taste buds!

So deliciously creamy.

Ingredients:

  • 2 cups whole, unsalted nuts of choice
  • Optional: add-ins (see list below)

Directions:

  1. Place nuts into a food processor and blend, stopping occasionally to scrape the sides. This takes patience, as you’ll begin to see the nuts form a powder. Keep going! You’ll then notice your nut butter will begin to clump. Continue to blend until you get your desired consistency – the longer you blend, the creamier it will be as the natural oils of the nuts come out.
  2. Store in a jar, in your fridge!

Variations:

  • For a chunky nut butter, follow the process above. Once you’ve got a pretty creamy consistency, add in more nuts, about 1/2 a cup (or more or less, depending on what you prefer) and blend so that the nuts are chopped, but not to the point where they become creamy as well. Or, simply chop up some nuts (in your food processor or otherwise) and stir in!
  • Add in some extra ingredients to switch up your nut butters! Use sea salt for saltier nut butters or honey for something sweeter (honey almond butter. Does that not sound amazing?), or maybe cocoa powder and stevia for something a little more decadent and to set that chocolate craving straight. (Chocolate peanut butter? Yes, please!) There are so many ways to change up your typical nut butter. Get creative!
  • Combine different nuts! Try cashew almond, or peanut and hazelnut butter! Find your favourite combination!
  • For a roasted nut butter, place your nuts on a parchment or foil lined cookie sheet and roast for anywhere from 5-15 minutes at 350 degrees F. Play around to find your favourite time. The almond butter I have pictured is raw.
Note: For the pictures, I used almond butter. You can use blanched almonds (which means almonds without the skin), but I really don’t mind the texture or taste, and the skin has amazing health benefits!

Some nut butters to try at home: peanut butter (an obvious choice!), almond butter (pictured in this blog post), hazelnut butter (maybe try a healthy take on nutella? Note to self: try this one out!!), cashew butter… walnut butter?! The options are endless!

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Karena and Katrina’s Krazy Koconut Karob bites…. chocolate-fied.

Because everything tastes better with a little chocolate.

Or, you know, a lot of chocolate.

And I’ve kept the recipe vegan, gluten-free, lactose-free, and raw! You can even make it nut-free if you wish.

So here’s how to make these delicious fudge bites!

Ingredients:

  • 1 cup pitted dates (about 8, but of course, this will vary. Also, I only cut the dates to take out the pits; otherwise, I didn’t chop them up)
  • 1/3 cup preferred nuts, such as almonds, cashews, or walnuts. I used cashews. You can leave them out if you’re allergic to nuts or if you just don’t like them.
  • 1/4 cup plus 2 tbsp dutched cocoa powder
  • 2 tbsp ground flaxseed (You can use more or less. I just added these for added nutritional value.)
  • 1 tsp pure vanilla extract
  • Sweetener, if desired. I have a major sweet tooth, so I’d add in 2-3 stevia packets of stevia. However, you can opt to leave the sweetener out if you’re not a huge sweets person. Also, depending on the sweetness of your dates, you may want to cut back on sweetener.
  • Optional: add ins, such as carob chips (my favourite!), dark chocolate chips, dried fruit, or unsweetened coconut flakes.
  • Water, as needed

Directions:

  1. Place all your ingredients in your food processor and blend. You can chop up your dates if you’re concerned about your food processor, but I skipped this step.
  2. Add water as needed, 1 teaspoon at a time. Add just enough until the mixture sticks together. The amount will vary depending on the stickiness of your dates. You can also wet your hands slightly, then rolling your bites to add in moisture.
  3. Roll into balls to form mini bites, like I do. Or you can make bars, use cookie cutters…. Get creative!
  4. Pretty your bites up! I used cocoa powder, unsweetened coconut flakes, and crushed walnuts, but you can get creative with this as well. Crushed chocolate? Or chocolate covered fudge bites? Yes please! Remember to wet your bites in a little water before rolling them in whatever you choose so they pick it up easier.
  5. This is optional, but I like freezing my bites! I wrap them in aluminium foil and freeze. Still fudgey, but I like them a little harder and cold.

I think these would be perfect party appetizers, or for a dessert buffet, or, of course, as a little treat! This made me about 15 bites, but the recipe yield and calories per bite varies depending on the size of your bites and your optional add-ins and garnishes. Feel free to double, triple, or quadruple the recipe, or halve it if you’re prone to binging. That way, you can have your treat but not be tempted by the 10 other bites sitting in your freezer. Add different garnishes and different ingredients to switch it up and custom-make them for your taste buds!

Nutrition Facts:
(based on a 15 bite yield, with cashews and no extra garnishes or add-ins)

69 calories
2.4g fat
8.7g sugar
1.2mg sodium
12.3g carbohydrates
1.4g protein

Yes, these are quite calorie dense due to the dates (2 Medjool dates is 140 calories!) and nuts, but remember that the raw ingredients are so much easier to metabolize than all the junky, “low-calorie” foods out there. Remember: portion control! One or two as a little treat or pre or post workout snack is perfect and much better for you than junky brownie mix. (Yes, these remind me of brownies!)

I actually just thought of this recipe yesterday, but I made another batch to bring to tomorrow’s Easter dinner at my aunt’s house. I’m not going to tell anyone they’re healthy. I want everyone’s honest opinions! I really do believe they taste good, but I want a normal person’s taste bud’s point of view. I want my recipes to taste good to everyone, not just “good for healthy food,” which is what I often hear from my family. I’ll let you all know how that goes!

Question: I asked on twitter if you guys would like for me to include the nutrition facts for this recipe, and I got replies saying yes. Would you like me to include them for all my recipes? Let me know, because I’d be happy to add them in.

Next bite to try: protein bites! Maybe protein fudge bites? Or peanut butter fudge? Or cookie dough bites? Or… you get the idea. ;)



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