Homemade Chocolate Almond Butter

Homemade Chocolate Almond Butter

Ingredients:

2 cups raw almonds
1/2 cup chocolate
1 tsp coconut oil
1/8th-1/4 tsp kosher salt, to taste


Directions:

Place 2 cups of raw, whole almonds into a food processor. Process for about 15 minutes, scraping down the sides of the bowl every minute or as necessary. It is a long process, but you don’t want to stop until you have released all the oils in the almonds and the mixture is very smooth and buttery! This took me a good 20 minutes (although the original recipe says 15).

Just before your almond butter is ready, melt the chocolate with the coconut oil.  I do this in the microwave.  Microwave chocolate and oil in bowl for 2 minutes on 50% power.  Stir mixture until the bowl is no longer warm.  Then microwave at 30 second intervals on 50% power, stirring after each interval, until fully melted.*

Add the melted chocolate to the almond butter (still in the processor) and process for a couple minutes, scraping down the sides of the bowl as necessary. Add your kosher salt to taste and process more. Scoop into a container and store in the fridge. Makes 1 & 1/4 cups, 20 one-tbsp servings, or enough to fill a 250 ml jar.

*To melt chocolate on the stove top: Add the 1/2 cup chocolate chips and 1 tsp of coconut oil to a small pot. Melt on low. You want to remove the pot from heat when there are still some chocolate chip clumps remaining. Don’t worry they will melt as you stir the mixture. Take it off the heat a bit early to avoid burning the chocolate.

Maple Hazelnut Butter

Maple Hazelnut Butter


Ingredients:


1 cup roasted hazelnuts
¼ teaspoon sea salt
2 Tablespoons unrefined vegetable oil
2 Tablespoons maple syrup


Directions:

Grind almonds in food processor or blender until fine. Transfer to a bowl or keep in processor adding the oil and maple syrup and mixing until well incorporated. Add more oil for a smoother consistency, more maple syrup for increased sweetness.

Grilled Corn on the Cob with Honey Cilantro Lime Butter

Grilled Corn on the Cob with Honey Cilantro Lime Butter

Ingredients:

1 cup butter, room temperature
1 teaspoon honey
1 lime, zested and juiced
1 garlic clove
1 dash hot sauce
- Salt, to taste
-Freshly ground pepper, to taste
6 ears corn, silks removed, husks left on and tied
¼ cup chopped cilantro leaves
- Butcher’s twine, as needed

Directions:

1. In a food processor, blend together butter (or dairy-free buttery spread), honey, lime zest and juice, garlic and hot sauce. Season to taste with salt and pepper.
2. Heat the grill to medium high.
3. Peel the outer husks away from the corn without removing them. Remove the silk from inside the husk and then fold the husks back around the corn, tying the top with butcher’s twine. Soak ears of corn in cold water for 10 minutes.
4. Place the corn on preheated grill. Close the lid and cook the corn 15 to 20 minutes, turning every 5 minutes. Remove corn from grill, cool slightly and peel off husks. Brush generously with buttery mixture and sprinkle with cilantro.
SERVES 4 TO 6

Cinnamon Honey Butter

Cinnamon Honey Butter

Ingredients:

4 sticks softened butter

1 C. powdered sugar

1 C. honey

4 tsp. cinnamon

Directions:

Blend all ingredients thoroughly.

Orange Maple Butter

Orange Maple Butter


Ingredients:

1 stick softened butter
1 tablespoon orange juice
1 tablespoon maple syrup

Directions:

Combine all three in a small bowl with a rubber spatula.
Spoon the mixture on a piece of wax paper.
Roll and re-shape back into a stick of butter.
Twist the ends to secure the wax paper and refrigerate