DIY Nut Milks, Nut Butters & More ~ By Melissa King
Published: Wed, 11/25/15
November 25, 2015
DIY Nut Milks, Nut Butters & More ~ By Melissa King
If you are new to plant based eating it can seem like a whole new world. If you simply want to learn some new whole food skills and have some yummy dessert recipes, DIY Nut Milks, Nut Butters & More is a fun little, information and
recipe packed book! Nut milks and nut butters are delicious and packed with vital nutrients without the side effects of dairy. Melissa does a great job of teaching how to make your own nut milks and nut butters. Empower yourself by learning how to make your own nut milks and nut butters. Free yourself from the boxed version in the grocery store which often contains all kinds of additives to make them shelf stable. “With more than 50 recipes for homemade nut milks and butters—along with delicious, whole-food snacks and desserts that put them to use. Inside you’ll even find tasty ideas for using the leftover nut pulp! You’ll discover all sorts of goodies inside, including:
· Strawberry Brazil Nut Milk
· Rich and Creamy Pistachio Butter
· Chocolate Hazelnut Spread
· Almond Butter and Jelly Muffins
· Peanut Butter Cup Granola
· Salted Honey Cashew Truffles
· Tropical Protein Smoothie
· Chocolate Peanut Butter Chunk Ice Cream
These decadent yet straightforward recipes use simple ingredients that are most likely already in your pantry. Even better—every dish is gluten-free and vegan and most are grain-free, too. Filled with smart advice, helpful tips and fabulous recipes, this is your ultimate guide to homemade nut milks, nut butters and beyond.”
DIY Nut Milks, Nut Butters & More is now available at christopherpublications.com for 15% off for the holiday season
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White Chocolate Coconut Fudge
Ingredients
1 cup raw cashews or ½ cup cashew butter. *If you’d like to use cashew butter instead of raw cashews, cut the amount by half, to equal ½ cup of cashew butter.
1 cup coconut butter
½ cup cocoa butter
¼ cup pure maple syrup
¼ teaspoon sea salt
2 teaspoons ground vanilla bean or 1 teaspoon vanilla extract
Directions
1. Chop the cashews in a blender or food processor until they are very fine. It should take 2-3 minutes.
2. Mix the coconut butter, cocoa butter, maple syrup, cashews, sea salt and vanilla in a small saucepan. Stir over medium heat until the ingredients are well combined and the cocoa butter has melted. 3-5 minutes.
3. Spoon the mixture into the cups of a lined or greased muffin pan until each cup is about three-quarters full. I like to use a standard muffin pan with silicone liners, although paper liners work too. If you use standard muffin pans, you’ll get 6 large pieces of fudge; mini muffin pans will give you 12 small pieces. Another option is to use chocolate molds. If you go this route, be sure to grease the molds first to ensure the fudge comes out easily. Fudge can also be spread into an 8 x 8 pan and cut into bars or squares.
4. Put the fudge into the freezer for about 40 minutes or in the fridge for about 3 hours to firm up. Once firm, store the pieces of fudge in the fridge for up to 2 weeks, or in the freezer for up to 3 months. If you freeze the fudge, you’ll need to let it thaw for about 5 minutes before eating.
Recipe by Tonya Judd
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If you missed an article be sure to visit http://www.herballegacy.com and click on Articles. Also, take advantage of David Christopher's Radio Show (see Resource Links below for more information).
White Chocolate Coconut Fudge
Ingredients1 cup raw cashews or ½ cup cashew butter. *If you’d like to use cashew butter instead of raw cashews, cut the amount by half, to equal ½ cup of cashew butter.
1 cup coconut butter
½ cup cocoa butter
¼ cup pure maple syrup
¼ teaspoon sea salt
2 teaspoons ground vanilla bean or 1 teaspoon vanilla extract
Directions
1. Chop the cashews in a blender or food processor until they are very fine. It should take 2-3 minutes.
2. Mix the coconut butter, cocoa butter, maple syrup, cashews, sea salt and vanilla in a small saucepan. Stir over medium heat until the ingredients are well combined and the cocoa butter has melted. 3-5 minutes.
3. Spoon the mixture into the cups of a lined or greased muffin pan until each cup is about three-quarters full. I like to use a standard muffin pan with silicone liners, although paper liners work too. If you use standard muffin pans, you’ll get 6 large pieces of fudge; mini muffin pans will give you 12 small pieces. Another option is to use chocolate molds. If you go this route, be sure to grease the molds first to ensure the fudge comes out easily. Fudge can also be spread into an 8 x 8 pan and cut into bars or squares.
4. Put the fudge into the freezer for about 40 minutes or in the fridge for about 3 hours to firm up. Once firm, store the pieces of fudge in the fridge for up to 2 weeks, or in the freezer for up to 3 months. If you freeze the fudge, you’ll need to let it thaw for about 5 minutes before eating.
Recipe by Tonya Judd
Herbal Resource Links
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