Recipes, Uncategorized

‘Deepest Roast’ Nut Butter

This recipe actually came around by accident when I thought I had burnt hazelnuts whilst making my chocolate hazelnut butter, it turns out almost burnt nuts produce a decadent and delightful nut butter!

You will need quite a powerful blender for this, sometimes half way through blending, your machine may need a rest to prevent over heating (if you have enough patience!). I have a mini magimix blender which is the just the perfect size for making nut butter!


INGREDIENTS:
  • 400g mixed nuts
  • 1 tbsp cacao powder
  • 1 tsp maca powder
  • 2 softened dates (either soak dried dates in hot water or use medjool)
  • pinch of salt
NOTE: I do not use these ingredients for their ‘super’ food claims. I use their flavours which harmonise with the deep roasted nuts and its tastes great!

METHOD:
  1. Preheat the oven to 200
  2. Tip the nuts on to a tray lined with baking paper. Place in the oven, stirring after 10 minutes. Leave them to continue cooking for another 5 minutes after this. Remove from the oven and let them cool.
  3. Transfer the cooled roasted nuts into you blender (trying not to spill any) and pulse to crumbs, spoon out 6 tsp of the crumbs and then continue to blend the rest till its very smooth (and has a shine).
  4. Add in the rest of the ingredients and continue to whizz till you reach your desired consistency.
  5. Blend for a final minute, stir in the crushed nuts you took out earlier and transfer to a clean jar.

If you give this recipe a go, leave me a comment down below or tag me in a picture on Facebook, Instagram or Twitter at @courgettiblog with the hashtag #courgettiblogetti

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