FREE Standard Shipping on all orders, December 7th-18th! T's & Cs Apply
FREE Shipping on all orders, December 7th-18th! T&Cs Apply
Vanilla Hazelnut Almond Butter Feat. Tremella Mushroom
This delicious recipe is Vegan, Dairy Free, Sugar Free, Keto & Paleo Friendly.
Tremella’s abundant antioxidant profile assists the removal of free radicals from the body, those known to cause inflammation and cell damage. Tremella’s antioxidant levels are also believed to enhance the body’s own antioxidant production, especially superoxide dismutase, the ultimate free radical scavenger!
This recipe makes approx. 2 cups of All natural, quick and easy, subtly sweet, deliciously nutty, seriously, creamy, lightly salted, vanilla spiked, hazelnut-almond butter.
- 1 tsp of Tremella
- 1 cup of raw almonds
- 1 cup of raw skinless hazelnuts
- 1 Tablespoon of vanilla extract or 10-12 drops of Vanilla Cream Stevia - I use Sweet Leaf Stevia
- 1/2 tsp of salt flakes
Step 1Preheat your oven to 175'C (350'F)
Step 2Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour your almonds and hazelnuts on, making sure they are spread evenly - aka not crowded.
Step 3Roast your nuts for 10 minutes, until lightly roasted and slightly golden.If you are unable to get skinless hazelnuts simply roast them on a separate tray and once they are roasted, place on a clean dry hand towel and fold it in half. Rub it gently between your hands and the skins should come loose. Once the hazelnuts have shed their skins, discard the skins and proceed with the recipe as normal.
Step 4Pour your roasted almonds and hazelnuts into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). Initially the almonds would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.
Step 5Once you have blended to your desired consistency, add your salt, Tremella & vanilla then process until combined.
Step 6Taste and adjust seasoning accordingly - add a little extra salt or more vanilla (or stevia) if you feel the need and if you prefer a thinner consistency feel free to add a drizzle of coconut oil to thin it out.
Step 7Store in an airtight container in the fridge. It should keep well for up to 2 weeks - if it lasts that long! (← seriously, good luck with that)
QI Choccie + Tea
In our Western culture, sweet foods can sometimes overwhelm our bodies systems, most notably our spleens. One of our tricks is to combine Qi herbs with sweet foods to help support the spleen. This combo is a winning one and...Read more