Don’t like dairy butter? Give this a try. You can use almost any nut, so get creative.
Recipe information
Yield
Makes 1–2 cups
Ingredients
2–3 cups nuts of your choice, such as peanuts, hazelnuts, almonds, pistachios or cashews
1 teaspoon raw cacao (optional)
Preparation
Step 1
Put the nuts in a food processor and process for 20–30 minutes, stopping and scraping down the side as needed every 5 minutes. This takes more time than you’d expect, so be patient! It’s ready when the oils have released from the nuts and the consistency is like smooth butter.
Step 2
Stir in the raw cacao to make a delicious chocolate spread.
Step 3
Transfer to a glass jar, seal, and store in the fridge.
From Bondi Harvest © 2016 by Guy Turland and Mark Alston. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from HarperCollins.
