Whether it’s on toast, in a smoothie or straight from the jar, peanut butter is a hit with most people. Though the sugar free, good quality stuff is protein rich and contains nutrients, the fats found in peanuts aren’t as beneficial as those found in other nuts and seeds. As well as containing more of the healthier mono-saturated fats, almonds and pumpkin seeds also tend to contain more vitamin E, zinc, calcium, magnesium and iron – all of which supports energy, skin, concentration and immunity.
I absolutely adore almond butter and came up with this recipe which gives it an indulgent chocolately flavour as well as some sweetness from the goji berries; together these pack an antioxidant punch alongside cacao powder. The high levels of protein make it ideal to add into smoothies, have as a snack with fruit or mix in with porridge for breakfast. Cinnamon further adds to it’s ability to keep blood sugar balanced and support energy over the day.
- 3 cups of raw whole almonds
- 1 tbsp coconut oil
- 2 tsp cinnamon
- 1tbsp cacao
- ½ cup soaked goji berries
- ½ cup pumpkin seeds (you can toast these if you want a warmer flavour)
- 1 pinch of good quality sea salt or some Himalayan pink
1) Place the almonds in a food processor and blend for 2-3 minutes, or until they start to form a slightly wet powder.
2) Add the coconut butter and pumpkin seeds and blend until it forms a paste. Add more coconut butter if you wish to reach desired consistency. You may need to stop the machine, scrape down the sides and continue.
2) Add in the goji, cinnamon, cacao and a pinch of sea salt and blend until the colour has evened out.
4) Place the nut butter in a clean jar and store in the fridge