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Berries with Cacao-Nut Butter Spread
Ingredients
1/2 cup
slow-roasted almonds
1/2 cup
slow-roasted pecans
2 tbsp
raw cacao nibs
1 1/4 tsp
monk fruit extract (found in health food stores)
4 tsp
coconut butter
1 cup
fresh berries (to serve)
Instructions
STEP 1
1 To Slow-Roast Almonds and Pecans: Place 1/2 cup each raw almonds and pecans and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely before making nut butter.,
STEP 2
2 Combine all ingredients in the bowl of a food processor and process to form a smooth paste, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.,
STEP 3
3 Serve with fresh berries to dip. To store, refrigerate in airtight container for up to 3 weeks. Allow to soften slightly at room temperature before serving.
Nutrition Facts
(per serving)
Calories:
493 calories
Servings:
2 servings
Carbohydrates:
17 g
Fat:
44 g
Fiber:
9 g
Protein:
7 g
Sugar:
6 g
Meal Effort
Preparation:
5 minutes
Cook:
8 hrs
Total:
8 hrs 5 mins