I always like playing around in the kitchen and finding delicious alternatives to everyday ingredients.
Butter will always have its place in the kitchen, but with so many dairy-free and versatile options out there, I thought it would be fun to share some with you.
Photo: Simon Lambert
Cashew butter, cacao nib snack bar
Using homemade cashew butter, this old-but-new snack is packed with goodness and energy.
Makes 16 squares
Ingredients
coconut oil, for the pan
1½ cups puffed brown or white rice
1½ cups puffed millet
¾ cup unsalted roughly chopped cashew nuts
½ cup cacao nibs
½ tsp fine salt
½ cup brown rice syrup
½ cup cashew butter (see below, any nut butter will work)
Cashew butter - Makes 250g
400g raw cashew pieces (salted or unsalted)
pinch salt
Method
Line the bottom and sides of the 20cm square pan with baking paper and set aside.
In a large bowl, mix together the puffed rice, millet, chopped cashews, cacao nibs, and salt.
In a small saucepan over a medium-low heat, stir to combine the brown rice syrup and cashew butter. Heat gently and stir the mixture until it is liquid and smooth.
Pour the syrup and cashew butter mixture over the puffed cereal mix and combine. Mix for a few minutes until each piece is evenly coated.
Transfer to your prepared pan and use the back of the spoon and press firmly and evenly into the pan.
Chill for 1 hour and cut into 16 even-sized squares.
Photo: Simon Lambert
Cashew butter
Preheat the oven to 200degC.
Spread the cashews on a baking tray and bake until golden brown (6-8 minutes). Remove and allow to cool.
Place the cooled cashews in a food processor with a pinch of salt and blend until the mixture is smooth and creamy (about 10 minutes). Don't be tempted to stop blending the mixture, even if it forms a ball. Continue to process so you get a smooth, creamy consistency.
Store in airtight jar.
Coconut butter and banana smoothie
This is a great recipe to stop the cravings, fill your tummy and give you a boost. You can add berries, cacao etc to create your favourite.
Makes 1 glass
Ingredients
250ml unsweetened almond milk
dash of vanilla extract
1 banana (frozen if possible)
1 Tbsp coconut butter (see below)
4 ice cubes
Coconut butter
6 cups unsweetened coconut
1 Tbsp coconut oil
coconut (shredded or flakes)
Method
Put all ingredients in a blender and blend until thick and creamy.
Enjoy straight away.
Coconut butter
Add all the coconut and oil into a blender or food processor and blend until smooth. You will need to constantly push the coconut down as it will move up the sides. Continue to blend until you have a smooth, creamy paste.
This can take up to 10 minutes as first it will clump then with the warmth of the processing and the oils seeping it will transforms into your butter.
Store in a glass jar with a lid in either the fridge or at room temperature. I recommend softening it slightly before use.
Raw Nutella slice
Using homemade Nutella (hazelnut and cacao butter) in this raw slice works an absolute treat.
Makes 12 bars
Ingredients
1 cup homemade hazelnut and cacao butter (see below)
½ cup hazelnuts (toasted)
1 ½ cup pitted dates (if hard, soak in warm water for 30 minutes)
3 Tbsp raw cacao powder
1-3 tsp water
pinch salt
Topping
50g dark chocolate
Hazelnut and cacao butter
2½ cups raw hazelnuts
2 tsp vanilla extract
1½ cups raw cacao powder
⅓ cup organic maple syrup
2 Tbsp organic coconut oil
⅔ cup almond milk
Method
Photo: Simon Lambert
Line an 18cm square dish with baking paper and set aside.
Put hazelnuts in a food processor and pulse until a coarse texture forms.
Press the mixture firmly into your prepared dish and freeze for 30 minutes.
Melt the chocolate and drizzle over and sprinkle with crushed hazelnuts before returning dish to the freezer.
Cut into 12 bars
This slice will keep in your fridge for up to a week.
Hazelnut and cacao butter
Rub off the hazelnut skins and discard.
Blitz the hazelnuts in a food processor with all the remaining ingredients until smooth and creamy. If dry, add a tablespoon or two of almond milk until desired consistency is reached.
Store in airtight glass jar.
