Apricot Kernel Chocolate Butter

I love Apricot Kernels. Their bitter/sweet taste matches beautifully with the raw cacao and I got to use the rest of my gorgeous homemade coconut toffee leftover from my real food banoffee pie!

This is simple to use and can be a snack off a spoon all on its own! It is also great to use in the kids lunchboxes (especially if you have to be nut free at school). 

Apricot Kernel Chocolate Butter

2014-05-10 19:08:10

delicious seed butter packed full of health giving nutrients- and chocolate too- win win!

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Ingredients

1. 2 cups Apricot Kernels
2. Pinch pink salt
3. 2-4 tbs raw cacao
4. 1 1/2 tbs coconut cream/ almond milk
5. 1 tbs Ghee/coconut oil
6. 2 tbs maple syrup
7. vanilla essence
8. 1/2 tsp cinnamon

Instructions

1. Making the Kernels into seed butter is what takes the longest time in this recipe.
2. Add the kernels and the salt to your dry blender jar or food processor. The key to making nut/seed butter is time and patience. Also keep your speed low and time short (5 secs)
3. Keep scraping down the sides.
4. It can take up to 20 mins for the butter to liquefy. I like mine with a little crunch left.
5. Have patience it will happen.
6. When it is butter (you can consume it here!) add the rest of the ingredients and whizz again until all mixed in.
7. Adjust cacao and sweetener to taste.

Notes

1. can be used on flax crackers, in smoothies, on pancakes and straight off a spoon!

By Louise

Loula Natural https://loulanatural.com/