Sentences with phrase «smooth nut butter of»

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 the rest of the ingredients towards the end of the mixing process, when the nut butter is completely smooth.

Hi Heidi, I find that nut butters work so much better in a food processor as the Vitamix doesn't create that smooth and creamy texture, and often need a form of liquid to function too.

We were both CONVINCED that it wouldn't advance past breadcrumb stage and then suddenly a cricket ball sized lump of nut butter formed and slowly broke down into a super smooth cashew butter that is absolutely delicious!

But if you're feeling fancy, blend some of your nut butter with a couple dates and some hot water until super smooth.

The first stage of processing will be turning your hazelnuts into nut butter, I did this by using the grind function until it resembled something like ground almonds and then processed on low speed until it became a smooth butter.

5 — Once set, top each fudge bite with a teaspoon of nut butter (use the back of the spoon to flatten and smooth it out to the edges, then cover your nut butter with a drizzle of the left over chocolate fudge (again use your spoon to cover your nut butter and spread it to out to the edges).

Plus the dip is a lot more creamy and smooth than thick like a scoop of nut butter on its own.

It was smooth in texture with a slight toothsomeness that we really liked for the prospect of spreading over a rice cake or adding just enough texture to a nut butter and jelly sandwich.

Now, depending on the kind of blender or food processor you have (and how smooth you like you nut butter to be) this can take anywhere between 5 - 15 mins.

Initially your cashews will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction from all that blending will extract the natural oils from our beloved cashews and in mere minutes, you will witness one of the most beautiful transformations of all time as your golden, delicious cashews are whipped into a smooth and creamy, deliciously dreamy nut butter right before your pretty little eyes...

The brownie batter calls for pumpkin puree, smooth almond or cashew butter, cocoa powder (unsweetened), and protein powder, and the frosting calls for chocolate protein powder, granulated sweetener (like stevia powder), nut butter (cashew or macadamia works well because they're nice and smooth), and vegan milk of choice.

Sprinkle the salt over top and continue to process until it has reached the consistency of a smooth nut butter.

It may also be helpful to processor half of the nut butter until smooth, and then add the remaining half and continue to process until entirely smooth again.

Simply add your nuts to the bowl of a food processor, turn on and let run until a smooth nut butter forms.

Add the rest of the Banana Nut Butter Batter ingredients and whisk until a smooth batter forms.

Just make sure the nut butter is very smooth and creamy to the point of being pourable.

This Seed and Nut Ice Cream, rich in tahini and nut butter, requires the simplicity of mixing the ingredients in a blender, just like Somer's did, before adding to the ice cream machine to work it's magic and make a super smooth, creamy and melt in your mouth ice creNut Ice Cream, rich in tahini and nut butter, requires the simplicity of mixing the ingredients in a blender, just like Somer's did, before adding to the ice cream machine to work it's magic and make a super smooth, creamy and melt in your mouth ice crenut butter, requires the simplicity of mixing the ingredients in a blender, just like Somer's did, before adding to the ice cream machine to work it's magic and make a super smooth, creamy and melt in your mouth ice cream.

It's just a case of combining all the dry ingredients in a bowl, heating the nut butter and maple syrup in a pan until smooth, mixing the whole lot together, pressing into a tin and baking for 15 minutes.

I think this is in part due to the finely ground texture of smooth peanut butter compared to the grainy texture associated with other types of nut butter (Pic's almond butter being the exception!).

To say that Big Spoon Roasters «nut butter is better than the smooth or chunky peanut butters found on the shelf of most super markets is not only an understatement in flavor, but an epic understatement in inspiration.

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

With the smooth turn of a dial, transform roasted nuts into homemade butter and whole grains into gluten - free flours.

1 large ripe avocado 4 Tbsp smooth peanut butter (or F&F's chocolate peanut butter) 6 Tbsp raw cacao powder 4 - 5 Tbsp rice syrup or pure maple syrup (to taste) 2 Tbsp nut or coconut milk (optional — for consistency) 2 pinches of Himalayan pink salt 2 Tbsp raw cacao butter or cold pressed extra virgin coconut oil

Add melted coconut oil, cocoa and 1/4 of the cashew nut butter and process the crap out of it (3 - 5 minutes), until it is a smooth consistency / silky.

Delicious caramel with a touch of salt and the satisfying crunch of nuts, with smooth cashew butter filling.

In the bowl of a large food processor, process the walnuts for 2 - 3 minutes, until very soft and nearly smooth (almost like a nut butter.)

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

Make your own nut butter, and add a few teaspoons of coconut oil for smoother consistency.

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

For our first nut - free * offering, we take a delectably smooth sunflower seed butter base, add bananas, vanilla and a touch of spice for good measure.

I made the mistake of trying to process the nuts with the pumpkin, and the nuts ended up becoming a big blob instead of a smooth butter.

The mixture of sweet dates, crunchy cashews, and smooth nut butter makes the perfect base when combined with the delicious combination of flavors from the apricot and vanilla.

In the bowl of a large food processor, process the walnuts for 2 - 3 minutes, until very soft and nearly smooth (almost like a nut butter.)

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.

The flavor and texture of nut butters vary based on the taste and fat content of the nuts, with higher - fat nuts making for smoother butters.

So we've searched far and wide for only the most deliciously smooth, creamy and healthy nut butters, that can stand proud and sure against the fuss of the «fat - watchers» and Big PB&J.

I honestly do not think I can pick one kind of nut butter... but I love almond butter with vanilla and espresso (featured in my post), but I'm also a huge fan of cashew butter because it's so smooth.