Sentences with phrase «cup smooth nut butter»

wet: 1/2 cup apple puree / sauce 1/4 cup maple syrup / honey / agave 1/4 cup smooth nut butter of choice 1 teaspoon vanilla extract

Not exact matches

Add 1 cup pecans and dates to the flaxseeds and pulse until you have a thick, smooth nut / seed butter.

1 cup all natural smooth peanut butter or almond butter — make sure you have fully stirred the nut butter (the oil naturally separates from the ground nuts and needs to be smoothly integrated)-- this will assist in avoiding oily runoff

Chocolate Mousse 2 ripe avocado 10 Tbsp raw cacao powder 8 medjool dates 2 Tbsp smooth peanut butter (or nut butter of choice) 1/4 tsp pink Himalayan salt 1/4 cup coconut oil

/ 1 cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons butter

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

1 cup (257 g) smooth no - stir peanut butter (I bet any other nut butter, or non-nut-butter would work beautifully)

3/4 cup (192 g) smooth natural nut butter (I have used peanut butter, almond butter and cashew butter — all work well)

1 pkg Betty Crocker * SuperMoist * French Vanilla Mix 1 1/4 cups (300 mL) smooth peanut butter (for those with nut allergies substitute for a soy butter or wow butter) 1/4 cup (50 mL) packed brown sugar 1/4 cup (50 mL) butter, softened 2 eggs 1.5 cups (500 mL) milk or semi-sweet chocolate chips

If you like your nut butter more spreadable, add ⅛ to 1/4 cup of macadamia nut oil to help smooth it out.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Combine 1/2 tablespoon ghee or coconut butter with 1/2 cup macadamia nut milk and froth by whisking with a frother or blending until smooth.

* To make macadamia butter, blend 1 cup raw, unsalted macadamia nuts in the food processor for 3 to 5 minutes until very smooth.

Though the recipe calls for macadamia nut butter (which I made by blending 2 cups of macadamia nuts in a food processor until smooth), you can essentially use any nut butter that you have on hand such as almond butter.

Step # 2: Blend remaining 1 cup liquid coconut milk with nut butter, vanilla protein powder, and vanilla stevia until smooth.