Let me open your mind to a brand new world. Forget nutella. You can now have an Almond Joy in nut butter form. It tastes like dessert, but it’s healthy for you.
My mind is reeling with the possibilities of what to all make with this. But I have to admit one of my favourite ways is to simply enjoy it as it is. When I’ve got a sweet craving, you will find me standing in my pantry with my spoon dipped into one of these jars. It satisfies my sweet tooth while also giving me a shot of protein and nutrients to hold me over until the next meal.
You need to keep this stored at room temperature in order to eat it because it solidifies into rock when refrigerated. I like to place it into two smaller jars, keeping one in the pantry and one in the fridge. That way I don’t have to worry so much about it going bad before we eat it all up. Not that, that is really a problem.
If you’re a fan of coconut, chocolate and almonds, and the ever popular Almond Joy candy bar, you will love this. Trust me.
Almond Joy Butter
- 2 cups raw almonds
- 2 cups unsweetened shredded coconut
- 2 tablespoon virgin coconut oil
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoons maple syrup
- 1.5 oz. dark chocolate, finely chopped
Place almonds on a baking sheet and bake at 350ºF for 10 minutes, or until toasted and fragrant. Set aside to cool.
Meanwhile, process coconut in food processor until it’s a fine powder (about 10 min), stopping to scrape down the sides and give your processor a break as needed. Add coconut oil and process for another 5 minutes or until the coconut has turned a buttery, pasty consistency. Scrape into a small bowl and set aside.
Once almonds are cool enough to handle, place in the food processor. Process until finely chopped. Add salt and continue processing until a paste like consistency. Pour coconut back into food processor along with vanilla and maple syrup. Process until evenly combined. Add chocolate and stir just once to mix it in slightly (it will start to melt). Pour into storage containers. Store at room temperature for 1-2 weeks and in the fridge up to 1 month.
Makes approximately: 2 cups
Adapted from Minimalist Baker.
I generally try to stay away from margarine as best I can, but butter is just so darn hard to spread straight from the fridge, that I always have a small tub in my fridge for spreading on toast or other such things. I’ve been using olive oil margarine for years – it’s supposed to be the healthy kind. I’ve known for a long time that it really can’t be that healthy because there’s still tons of additives in there and when I was finally brave enough to check the back, I found there were sixteen ingredients in that little tiny tub. Sixteen! This recipe has three. And, it works like a dream.
The final product is a little more set then the store-bought stuff but it spreads just as easily. If you take a taste with your finger it does have a strong olive oil flavour (which is kind of the point) but I don’t notice the olive oil flavour at all once it’s spread on toast. It’s perfect tossed with cooked veggies, spread on toast or sandwiches, used for grilled cheese, tossed with pasta – you name it!
Now that I’ve realized just how easy it is to make my own “margarine” at home, I’m not ever going back. Our eating habits are definitely not perfect, but one by one we’re making healthier changes and recipes like this, that take no effort with great results, make our end goal that much more achievable.
Olive Oil Butter Spread
- 1 cup softened (not melted) unsalted butter
- 2/3 cup extra virgin olive oil
- 1/4 teaspoon salt
Whip butter until loose. Slowly beat in olive oil, scraping down sides of bowl occasionally, until fully incorporated and smooth (mixture will be runny). Beat in salt. Pour into storage container and refrigerate until set.
Adapted form The Highlandview Pantry.
Yesterday I stood staring at the abundance of gorgeous purple plums sitting on my counter. I knew I needed to use them up soon but I wasn’t sure what I wanted to make with them. I love plum jelly but since I don’t have any canning equipment that wasn’t really a possibility. That’s why this recipe immediately caught my eye when I went on my Internet search for recipes.
I’ve never made fruit butter before but it seemed so easy I had to give it a try. It will now be my go to when a little bit of fruit needs using up. It’s really so simple to throw together and makes the house smell amazing while it bubbles away.
Fall spices with the sweetness of plums and crisp tart apples make this a perfect fall spread and a wonderful hostess gift. I mean, just look at that gorgeous purple color! It has me swooning.
Have you made any fruit butters before? What are your favourite combinations?
One Year Ago: Banana Rum Chocolate Chip Pound Cake
Plum Apple Butter
adapted from tasteofhome
- 3 medium sized plums (or 4 small), pitted and quartered
- 2 medium sized tart apples, peeled, cored and quartered
- 1/4 cup water
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- dash cloves
- Place plums, apples and water in a medium sized saucepan. Bring to a boil. Lower heat and simmer, covered, for 15 minutes or until fruit is tender.
- Remove from heat and pour into blender or food processor. Blend until smooth. Pour back into saucepan. Add remaining ingredients.
- Bring to a boil. Lower heat and simmer, uncovered, for 40 minutes or until thick enough that it mounds on a plate without spreading.
- Cool completely before covering. Store in the fridge for up to 3 weeks.
Makes approximately: 1 1/4 cup