Almond Joy Nut Butter

Almond Joy Nut Butter

Tied up pretty and ready to be gifted!

Growing up, each member of my family had their favorite candy bar. My brother liked Twix bars, I was a nerds loving fiend, my mom coveted Salted Nut Rolls, and my father inhaled Mounds bars, although he said he would prefer Almond Joy if they just used dark chocolate. My tastes have changed over the years, and while I still could eat a box of nerds in one sitting, I now usually prefer the much healthier dark chocolate.

After making a coconut butter and banana sandwich with cocoa powder sprinkled on it, I’ve had the idea for this nut butter floating around in my head. I wanted it to taste like my father’s dream version of Almond Joy, with lots of coconut and rich dark chocolate. When I got invited to a friend’s birthday party, I figured this was the perfect chance to try it out!

Almond Joy Nut Butter

Making this nut butter couldn’t be simpler. First, toast the almonds until they are hot and fragrant. Don’t cool the almonds, because their heat will help melt the chocolate and make everything blend smoothly. Place the almonds, coconut flakes and chocolate into the blender and blend on low. The mixture will first look like nut meal.

Almonds, Chocolate and Coconut

Chopped Almonds, Chocolate and Coconut

Scrape down the sides, packing the mixture down each time. Continue blending on low until it begins to liquify. Blend on high until smooth. Add brown sugar to taste. It was so difficult to part with this, but I only allowed myself a few bites. I will definitely be making this again to keep! And since I’m on a roll, I think I may need to try a nut butter version of the salted nut roll…

Almond Joy Nut Butter

  • 1 cup raw almonds
  • 2 cups unsweetened coconut flakes
  • 1.75 oz dark chocolate (about 1/2 of a Trader Joe’s 3.5oz chocolate bar) OR
    1/4 cup chocolate chips
  • 2 Tbs brown sugar

Preheat oven to 350 degrees.

Spread almonds on baking sheet and bake almonds for 10-12 minutes, stirring halfway though. Roast until almonds become fragrant or begin to split. Remove from the oven and set aside to cool slightly.

Once almonds have cooled enough to touch but still hot, combine almonds, coconut flakes and chocolate into blender or food processor. Process on low until nut mix rides up onto the sides of the container. Scrape down the sides and pack the mixture down.

Continue alternating and blending and scraping until mixture begins to liquify. Blend on high until smooth.

Taste the mixture, then add sugar to taste.


Almond Joy Nut Butter Next to Dr. Nut

Hanging out with the Dr.

Smokey Sweet Carrot Hummus

Roasted Carrot Hummus

Hummus is one of my go-to dishes when attending or holding a get-together. It’s incredibly easy, and yet people are endlessly amazed and impressed by it. People seem to think it is difficult to make, and until I tried making it, I did too! Now, I think I make hummus on nearly a weekly basis, using it as a healthy snack, sandwich spread or salad topping. I make it a little different each time, so I never get bored.

Today, I was craving something lighter and sweeter than my usual spicy garlic variety. I remembered this carrot hummus from Fat Free Vegan, and decided to give carrots a try. I love dipping raw carrots in my hummus, so I figured roasted ones would be even better. And it was! The sweetness that the carrots gave just begged for a smokey counterpart, so I added some smoked paprika.

I roasted the carrots along with some other leftover vegetables, and I ate the veggies while I prepared the hummus. After the hummus was finished, I snacked on it with the remaining carrots. Best lunch ever!

Vegetables ready to be roastedRoasted Carrots

Smokey Sweet Carrot Hummus

  • 2 Medium carrots (about 1.5 cups chopped
  • 1 can garbanzo beans (chickpeas), drained and rinsed
  • 2 cloves garlic
  • 1 Tbs toasted sesame oil
  • 1 Tbs tahini
  • 1 Tbs lemon juice
  • 1 1/2 tsp smoked paprika
  • 1 tsp salt
  • Water as needed, approx. 6 Tbs

Preheat oven to 400 degrees.

Chop the carrots into 2 inch chunks. Spread evenly in non-stick pan, and lightly coat with oil.  Roast for 50 minutes, or until tender. After 25 minutes, coat peeled garlic cloves in oil, wrap in tinfoil (make a little package) and place with carrots. Optionally, leave raw for a spicier hummus.

Combine garbanzo beans and the rest of the ingredients in a blender or food processor. Blend until smooth, adding water as needed. After carrots and garlic have finished roasting and cooled slightly, add to hummus and blend well.


Nutritional Info: per 2 Tbs: 40 cals, 1.5g fat

Roasted Carrot Hummus

Apple Pie Peanut Butter

Apple Pie Peanutbutter

Ok. This stuff is delicious. Like eat-it-straight-out-of-the-jar-with-a-spoon delicious. After making the crispy apple chips, I dipped a few in peanut butter and it was gooooood. So I figured, why not mix the the two and make magic! You can make this two ways, crunchy or… chewy (for lack of a better description). The chewy version, using apple rings packs a bit more apple-y punch, but the crunchy is my favorite. I’m a big texture person, and I love the crispy crunch that the apple chips give it.

Apple Pie Peanut Butter (many ways)

  • 16 oz honey roasted peanuts OR
  • 16 oz dry roasted peanuts and 2 Tbs brown sugar OR
  • 16 oz natural peanut butter and 2 Tbs brown sugar
  • 4-5 oz Apple chips (about 2-3 cups crushed chips or 2 bags apple chips)
  • OR 10-15 apple rings, chopped into raisin sized pieces
  • 2 Tbs cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves

If using pre-made peanut butter, mix all ingredients together and enjoy!

My favorite things about my Blendtec so far has been that it is SO easy to make nut butters. In about 5 minutes I can turn a pound of peanuts into a pound of gold creamy peanut butter! This can also be accomplished with another high-speed blender such as the Vitamix, or a food processor. I’ve even heard of people using a masticating juicer to make nut butters!

First, pour 16oz of peanuts into your blender:

Peanuts in the Blendtec

Blend on medium-low until the nuts have moved up onto the sides of the container. Stop the blender and pack the chopped nuts down tightly.

Peanuts in the Blendtec

Blend on medium to high, stopping occasionally to scape down the sides. Once the peanut butter begins to warm up, it will be easier to blend, and I usually blend on high to get it creamy. You can stop before this if you want a chunkier texture. When your peanut butter is the texture you want, add crushed apple chips to the butter. Pulse a few times to get it mixed in, but do not over mix or you will lose the crunchy texture.

Apple Pie Peanutbutter

Maybe not the most appetizing photo?

Spread onto warm toast and enjoy!

Apple Pie Peanutbutter

My New Love: Coconut Butter

Ever since getting my beloved Blendtec, I have been making nut butters like crazy. It’s just so gratifying to be able to pour in a pound of peanuts, and five minutes later have rich, creamy peanut butter. I think we’ve been going though about a jar a week, eek!

Then we *gasp* ran out of peanuts. How would I survive without my peanut butter and banana sandwich?!? Luckily I found a bag of unsweetened coconut in the back of my fridge, and a new love was born.

Coconut butter.

Seriously, why did no one tell me it was this good? If I had known you could literally spread coconut onto your food, I would have looked into this sooner! And making it is easy as pie. Actually, much, much easier than pie…

Place about 4 cups of coconut flakes or 3 cups shredded coconut in your blender or food processor.

Coconut Flakes

Begin blending on low speed, scraping the sides as you go. At first, the coconut will start to look more like coconut flour. As you keep blending, the oils will warm and the coconut will start to stick together. If this isn’t happened, you may need to add some coconut oil to facilitate the process.

Continue to scrape the sides, and increase the speed as you go. After about 10-15 minutes of blending, the coconut butter should be extremely runny. Pour into a glass container and store at room temperature.

Coconut Butter

The coconut butter will solidify as it cools down to room temperature. If you keep your place chilly, you may need to warm it up a bit to make it spreadable.

So what do I use coconut butter on? So far I’ve made coconut butter and banana sandwiches, melted or massaged it into kale salads, made a ‘fudge’ and added it to smoothies. Poor Mr. Peanut Butter hasn’t seen any action all week. Ha!

Super Green Kiwi-Limeade

Super Green Kiwi-Limeade

Ok. I have a secret. It’s quite unsavory, and many will disagree heartily.

I don’t really like smoothies.

Yep. I don’t dig those sweet, cold, frothy, drinks that everyone is raving about. You’ll never find me at a Jamba Juice, and while I’ve tried to have green smoothies for breakfast, I can never stick with it. It’s not that I don’t like the flavor. I love all the ingredients that go into a smoothie, and the endless combinations you can make. It’s the texture. I just don’t like thick anything . My oatmeal has to be so milky it’s drinkable, my peanut butter MUST have a crunch to offset the texture, and don’t get me started on ice cream that’s on the “too creamy” side.

So when I discovered whole juices, I fell in love. You get all the flavor, nutrients and fiber like a green smoothie, but the drink-ability of a cold glass of juice. Today’s favorite is a tangy kiwi-limeade that reminds me of spring, relaxing on my front porch, watching life go by.

Super Green Kiwi-Limeade

Super Green Kiwi-Limeade

  • 2 ripe kiwis, peeled
  • 2 cups mild greens, such as spinach
  • 1 medium carrot, broken into pieces (for sweetness and to mellow the flavors)
  • 2 Tbs lime juice, or juice of 1 one lime
  • 2 cups cold water
  • 1 cup ice (about 6 cubes, for me)

Combine ingredients into high-speed blender in order given. Blend on high until well blended (Blendtec users press the “Whole Juice” button). If using a regular blender, chop greens and carrots into small pieces before blending.

Makes 3 large servings or 4 small.

Nutritional Info: 1 of 3 large servings: 42 cals, 1g protein, 6g sugar, 2g fiber, 75% vit A, 90% vit C

I actually prefer this recipe with one kiwi, since I like things tart, but my fiancé preferred the sweeter, 2 kiwi version by far. Enjoy!