Cacao Nut Spread

April 1, 2015

cacao spread 2
It’s been a sleepy and sunny start to the week in my world.

I’ve been spoilt with a number of lovely catch ups with friends over the past 4 days, and it’s kept me buzzing. I always get energy from other people, whether friends or clients (and I’ve definitely felt a burst of energy recently, which is common in the second trimester of pregnancy). But then I come home and crash. Yesterday, after a battle with the fax machine at the clinic, I crashed into my food processor and some nuts to create this spread. Followed by the couch.

When crafting this nut butter I fancied throwing walnuts into the mix, as I’m even more keen on getting my healthy fats these days. So into my shopping basket they went, along with some hazelnuts that were on sale. Almonds were waiting for me in a jar at home, as I rarely make a nut butter without my faithful almonds, and together they made a lovely blend. I was going to keep the preparation plain, maybe adding a dash of maple as is my usual style, but then glanced at my jar of cacao powder and felt, in lieu of my morning coffee, that future Heidi would appreciate the energy hit come breakfast time. You know, to make me less sleepy and more sunny, to help keep me bright.

Happy Wednesday, friends.

bf 2

♥ Sourdough spelt toast made by my dad

♥ Cacao Nut Spread (with a little butter spread first)

♥ Greek Yoghurt

♥ Strawberries

What did you have for breakfast today?

 

Cacao Nut Spread

Makes ~2 cups

Ingredients
2 cups Almonds*
1 cup Walnuts
1/3 cup Hazelnuts (peeled)
2 tablespoons Raw Cacao Powder
1 tablespoon pure Maple Syrup
1/2 teaspoon Vanilla Extract
1/4 cup Water
A pinch of Sea Salt flakes

For storing: coconut oil

* Roasted almonds work best, in my opinion, to bring out the rich flavour I so love in nut butters. If you haven’t roasted them, you can quickly toast them in a pan then let them cool before using.

Method
1. Add the nuts to a food processor and blend until a smooth paste is formed (my food processor usually takes 2-4 minutes).
2. Add the cacao, half the maple, the vanilla, the water and salt and blend to combine.
3. Taste and add the remaining maple if you like it sweeter.
4. Store in a clean jar, packed tightly and covered with a layer of runny coconut oil to help make the nut butter last longer. Use within a week. Note that when eaten straight from the fridge it may be a little hard to spread. I let mine come closer to room temperature for a few minutes before using.

See this post on my dietitian private practice website for a step-by-step of turning nuts into nut butter.

 

Heidi xo

You Might Also Like

8 Comments

  • Reply Kate April 1, 2015 at 10:32 am

    This sounds delicious!

    I am so in love with the little bowl with your Yoghurt and berries- where is it from?

    x

    • Reply Heidi April 1, 2015 at 4:11 pm

      I love it too!! It’s from my mum’s collection. No doubt an op shop gem x

  • Reply laurasmess April 2, 2015 at 9:46 am

    Oh yum. It’s been a while since I made a batch of nut butter, but you’ve inspired me to reunite with my food processor as soon as I get home! I love the idea of pouring some coconut oil over the top for storage, too (I add a layer of olive oil to my pesto but for some reason the concept never extended to nut butter… not sure why? Thanks, present and future Heidi!). Was such a blessing to be part of that happy hum of catch ups earlier in the week. You are beautiful inside and out, I am sure that you energise people via your presence as much as they energise you! I can testify to that <3 xxx

    • Reply Heidi April 3, 2015 at 4:35 pm

      Laura that’s just the loveliest. Thank you *blushing*. It was so nice to meet you too! I hope you’ve had a nice week with family x

  • Reply Sarah April 5, 2015 at 2:15 pm

    As a kid I always wanted Nutella but my parents would never buy it for me. This sounds like an equally delicious grown up version! Hoping the pregnancy is going well! As I write this my ten week old bub is asleep on my chest – it’s a beautiful feeling that no doubt you’ll love.

    • Reply Heidi April 8, 2015 at 10:15 am

      That sounds like bliss, Sarah 🙂 x

  • Reply lynsey | lynseylovesfood April 7, 2015 at 10:03 pm

    I just love all the food you make, your thoughts on it, and the way you see the world! this blog/your instagram are such a lovely space to visit! xo

    • Reply Heidi April 8, 2015 at 10:16 am

      Lynsey, thank you! That is just the loveliest thing. Big smile now x

    Leave a Reply