Special: Christmas Nut Butters

Did anyone say nut butter? Honestly, I am such a peanut butter addict, it’s not funny. Plus, since this mega-monster-machine called Vitamix has moved in with me, I am obsessed with making my own nut butters. I had so much fun experimenting with the flavors. So why not give those bland nut butters some Christmas flavors?

I really really enjoyed this nut butter making session. Not only because it is so easy but also because you can use those butters for so many other dishes such as cookies, chocolates, cakes and truffles. With this recipe I made some extra nut butter on the side so I could make some nut butter truffles. I will be able to show those to you soon as well! There are 2 basic nut butter recipes of which one is raw. The other one uses roasted hazelnuts. Hazelnuts release amazing flavors when you roast them.

Basic Almond Butter

Place 250g raw almonds and oil into your blender and secure the lid. You will need a fairly strong blender here. Start slowly and increase the speed to high. Use a tamper to press the ingredients into the blades. In about 1-2 minutes you will hear a high-pitched chugging sound. Once the butter begins to flow freely through the blades, the motor sound will change and become low and laboring. This is when your nut butter base is ready. Prepare the date puree by soaking the dates in hot water, drain and puree the dates with 10 tblsp. of water until you get a very smooth texture. Add a pinch of salt too.

*note: I am not blanching the almonds, I strongly believe that there are valuable nutrients in the skin of any nut or seed – plus I like my nut butters a bit crunchy. So if you prefer a very smooth texture please blanch the nuts in hot water which makes removing the skin very easy. But be aware that the nut butter is not raw anymore when you dip them in boiling water.

Basic Roasted Hazelnut Butter

Place 250g hazelnuts on a tray and roast them in the oven for about 10 minutes at 180degrees. But be careful and check your hazelnuts every 2-3 minutes, you don’t want them to burn. You will smell how they release their amazing flavor. Then repeat the same blender procedure as for the almond butter: throw them into the blender with the oil and a pinch of salt. Then using the tamper let the blender do the hard work. You will see when the butter gets creamy and soft. Add the other half of the date puree to the mixture.

RAW ALMOND POPPY SEED NUT BUTTER

Add to the basic raw almond butter:

+ 2 tblsp. poppy seeds

+ ground vanilla or vanilla essence (1tsp.)

+ pinch of orange zest

 

RAW ALMOND VANILLA CHAI NUT BUTTER

Add to the basic raw almond butter:

+ 2 tblsp. of ground chai tea or 1 tblsp. of David Rio’s Power Chai Powder

+ ground vanilla or vanilla essence (1tsp.)

+ 1/4 tsp. of cardamom

 

ROASTED HAZELNUT CHOCOLATE NUT BUTTER

Add to the basic roasted hazelnut butter:

+ 2 tblsp. of raw cocoa powder

+ ground vanilla or vanilla essence (1tsp.)

 

HAZELNUT GINGERBREAD CHOCOLATE NUT BUTTER

Add to the basic roasted hazelnut butter:

+ 1 tblsp. of raw cocoa powder

+ ground vanilla or vanilla essence (1tsp.)

+1 tsp. of gingerbread spice mix