This berry nut butter recipe tastes like a cherry ripe

This nut butter is a take on a cherry ripe chocolate bar. We used berries instead of cherries because they are cheaper, more nutritionally dense and easily accessible thanks to the frozen kind. This nut butter has a cashew base with berries, coconut and raw cacao to make it taste like a cherry ripe. Cashews are high in protein, berries are a low sugar fruit, coconuts are loaded with good fats and raw cacao is a superfood – how’s that for a nutritious addition to your toast!

Berry Ripe Nut Butter

Vegan, refined sugar free, gluten free, dairy free
Makes 3 Small Jars

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INGREDIENTS

1 cup cashews 
2 cups desiccated coconut 
1.5 cups berries (fresh or defrosted frozen berries)
1/3 cup raw cacao
2 tablespoons maple syrup/honey/rice malt/coconut sugar/4-6 Medjool dates 

 

METHOD

  1. Roast the cashews at 170 degrees Celsius for 7 minutes. Remove and allow to cool completely.
  2. Process the desiccated coconut into a thick paste, stopping and scraping down the sides. This may take some time. Add cashews (when cool) and process until the cashews form a smooth paste. Place half in a bowl and set aside.
  3. Add your sweetener of choice and cacao powder and process to combine. Taste the mixture and adjust to your liking. Place the mixture into a bowl and give the food processor a clean.
  4. Add the cashew and coconut mixture back into the food processor with the berries. Process until combined. Place it back into its bowl.
  5. Fill half the jars with the chocolate layer. Top each jar with the berry layer. Store in the fridge.

berry nut butter, nut butter recipe, green press melbourne

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