If, like me, you frequently find yourself stuck with not-quite-empty jars of peanut or almond butter that have just an inch of dry, unappetising, 'nut residue' (eugh) stuck at the bottom, than this is one for you. Love food hate waste and all that. The beauty of this recipe is that you can use any nut butter you have hanging around, and add in anything else that takes your fancy. Use it as a spread for toast or cake, top it on slices of apple or banana for a quick snack, or just go for broke and attack it with a spoon...
What's the A to V?
Where to start really? Any vitamin or mineral where nuts or legumes are cited as a good source (and there are a lot of them, including vitamin E, B5 and manganese) can be found here. Not to mention the manganese and magnesium content of any cocoa or coffee that you can choose to add in here.
Ingredients (produces 1 jar's worth):
Roughly 3 to 4 tablespoons of nut butter
4 medjool dates (pitted and roughly chopped)
1 banana, roughly chopped
1 tsp of coconut oil
Add a good splash of milk at the start (any sort will do, although I particularly like almond milk here), and a further splash or two depending on the eventual consistency.
Optional extras
½ a tsp of nutmeg or cinnamon
2 slices of apple
1-2 tsp of instant coffee
Or 1-2 tsp of cocoa powder (how much you add is really a matter of preference here).
A handful of raisins at the end, just for a quick pulse of the blender.
Method
Using a spoon or a knife, empty your nut butter jar or jars into your blender.
Add the banana, medjool dates, and coconut oil. Based on how dry your nut butter is or isn't, add a quantity of milk.
Blend for about 30 seconds, taste, and add extra nut butter or milk as required.
If you’re 'pimping' your nut butter here, add in any extras you'd like such as coffee, cocoa powder or apple.
Pulse again in the blender until the consistency is smooth. Store in an empty nut butter jar and refrigerate.