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!
Ingredients
- 2 cups Apricot Kernels
- Pinch pink salt
- 2-4 tbs raw cacao
- 1 1/2 tbs coconut cream/ almond milk
- 1 tbs Ghee/coconut oil
- 2 tbs maple syrup
- vanilla essence
- 1/2 tsp cinnamon
Instructions
- Making the Kernels into seed butter is what takes the longest time in this recipe.
- 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)
- Keep scraping down the sides.
- It can take up to 20 mins for the butter to liquefy. I like mine with a little crunch left.
- Have patience it will happen.
- When it is butter (you can consume it here!) add the rest of the ingredients and whizz again until all mixed in.
- Adjust cacao and sweetener to taste.
Notes
- can be used on flax crackers, in smoothies, on pancakes and straight off a spoon!
Loula Natural https://loulanatural.com/