Ingredients
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Matcha macadamia butter
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200g macadamia nuts
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2 - 3 tsp high quality matcha powder
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1/2 tsp vanilla powder
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1/2 tsp (optional) ashwagandha
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1 tsp (optional) maca
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Gingerbread spice pecan butter
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200g pecan nuts
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1 1/2 tsp cinnamon
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1 tsp ground ginger
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1/4 tsp ground cardamom
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1/6 tsp cloves
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a pinch of pink himalayan salt
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Date sweetened cocoa cashew spread
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200g cashews
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30g unsweetened cocoa powder
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2 - 3 (soaked 15 min in hot water if too dry) soft medjoul dates
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2 tbsp coconut oil
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2 tbsp grapeseed oil
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1/2 tsp vanilla powder
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a pinch of pink himalayan salt
Directions
We’re often in a hurry during week day mornings and we’ve got no time to arrange a decent breakfast. That’s exactly how those flavored nut butters came to our mind: it’s now really too simple and easy to get our superfood matcha lattes or to arrange a sweet toast with the date sweetened cocoa cashew spread (which is even added sugar free!) that feels delicious and not boring at all without spending too much time. The gingerbread spiced pecan butter is also amazing on top of a warm bowl of oatmeal, for feeling like christmas all year long! We love them so much we actually eat them by the spoon for dessert.
Ingredients
Matcha macadamia butter |
|
| 200g macadamia nuts | |
| 2 - 3 tsp high quality matcha powder | |
| 1/2 tsp vanilla powder | |
| 1/2 tsp (optional) ashwagandha | |
| 1 tsp (optional) maca | |
Gingerbread spice pecan butter |
|
| 200g pecan nuts | |
| 1 1/2 tsp cinnamon | |
| 1 tsp ground ginger | |
| 1/4 tsp ground cardamom | |
| 1/6 tsp cloves | |
| a pinch of pink himalayan salt | |
Date sweetened cocoa cashew spread |
|
| 200g cashews | |
| 30g unsweetened cocoa powder | |
| 2 - 3 (soaked 15 min in hot water if too dry) soft medjoul dates | |
| 2 tbsp coconut oil | |
| 2 tbsp grapeseed oil | |
| 1/2 tsp vanilla powder | |
| a pinch of pink himalayan salt | |
Steps
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1
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Start by roasting your nuts: preheat oven to 160°C and place your nuts on a baking tray. |
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2
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Lightly roast them for about 20 minutes, stirring them halfway. When roasted, allow them to cool at room temperature. |
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3
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For the matcha macadamia butter: start by turning nuts into butter. Place roasted macadamias in your food processor and blend them on M1 at highest speed, scraping down the sides when necessary, until you get a smooth and creamy paste. |
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4
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Add matcha, vanilla and superfoods such as maca and ashwagandha if used. Blend for 2 more minutes, then transfer into a jar and store in the fridge. For using it, blend 1 to 2 tbsp matcha butter with 3/4 cup water at 80°C for 1 minutes until you get a frothy latte. |
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5
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For the gingerbread spiced pecan butter: start by turning nuts into butter. Place roasted pecans in your food processor and blend them on M1 at highest speed, scraping down the sides when necessary, until you get a smooth and creamy paste. |
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6
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Add spices and salt and blend for 2 more minutes, then transfer into a jar and store in the fridge. Use it on top on toast, drizzled into porridge or have a gingerbread latte by blending 1 to 2 tbsp pecan butter with 1/2 cup hot water and 1/3 cup brewed coffee. Add sweetener such as maple syrup if desired. |
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7
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For the date sweetened cocoa cashew spread: start by turning nuts into butter. Place roasted cashews in your food processor and blend them with coconut oil on M1 at highest speed, scraping down the sides when necessary, until you get a smooth and creamy paste. |
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8
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Add dates, cocoa, grapeseed oil, vanilla and salt and continue blending for 5 minutes or until dates will be completely mixed with cashew butter. Transfer into a jar and store into fridge. Spread it on toast or blend 2 tbsp spread with 2/3 cup hot water to get a delicious hot cocoa. |
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