‘Almond Joy’ Almond Butter!

WARNING: PROCEED WITH CAUTION. This nut butter is deadly.

Leap year comes only once every four years, and this nut butter is not any less special.

This is nut butter like no other.


This is nut butter that takes you on a trip to Candy Land.

This is nut butter that is a candy bar.

An Almond Joy Candy Bar.


Lay the almonds onto a dry baking sheet and toast in the oven for at 400 degrees F (204 degrees C) for 8-10 minutes, or until fragrant. Let cool on the sheet. (I find this step helps the almonds turn to butter faster.)


Pour almonds into blender, add salt, and BLEND THEM UP!


At this step, you may or may not need to add more oil depending on the strength of your blender/food processor. I didn’t use oil with my first batch and just allowed my BlendTec to do its thing. I did use it the second time and the oil helped the nuts become cheetahs and speed into buttah!


When the base is ready, it should be smooth and creamy. If you want a thick nut butter, then this is the stage you want it at/what you want to see. If you want a more runny-ish nut butter then continue blending and/or add a little more oil.


Chop up your dates and add them to the party. Process until they are thoroughly combined and pureed into the entire batch.


Add the coconut and chocolate chips and fold/pulse them in.

Note: when using the chocolate chips, the almond butter may turn a chocolaty-color, as the chocolate may melt if the nut butter is warm. (This won’t occur if you use cacao nibs.)


Pour/spoon into a glass container and store in the fridge. This has never lasted me more than a week as I just eat it up that quickly, but I’m sure it’d last in the fridge for a few weeks with a tightly screwed lid.


OR SKIP THAT AND JUST TAKE A SPOON TO IT!


‘Almond Joy’ Almond Butter!

The Candy-Bar Nut Butter

Ingredients

  • 1 ½ cup almonds, dry roasted
  • ¼ tsp salt
  • up to 1 ½ tbsp. oil (canola or coconut)
  • 5 dates, chopped
  • handful(s) of finely shredded coconut (I used unsweetened)
  • handful(s) of mini chocolate chips

See notes.

Directions

  1. Lay the almonds onto a dry baking sheet and toast in the oven for at 400 degrees F (204 degrees C) for 8-10 minutes, or until fragrant. Let cool on the sheet. (I find this step helps the almonds turn to butter faster.) SEE NOTES FOR A RAW-OPTION.
  2. Pour almonds into blender, add salt, and BLEND THEM UP! At this step, you may or may not need to add more oil depending on the strength of your blender/food processor. I didn’t use oil with my first batch and just allowed my BlendTec to do its thing. I did use it the second time and the oil helped the nuts become cheetahs and speed into buttah! When the base is ready, it should be creamy. If you want a thick nut butter, then this is the stage you want it at/what you want to see. If you want a more runny-ish nut butter then continue blending and/or add a little more oil.
  3. Chop up your dates and add them to the party. Process until they are thoroughly combined and pureed into the entire batch. Add the coconut and chocolate chips and pulse them in. (You can also just fold them in with a spoon – excuse to lick the spoon afterwards. ;)) Now, add the coconut and chocolate chips and fold/pulse them in.
  4. Pour/spoon into a glass container and store in the fridge. (OR SKIP THIS AND JUST TAKE A SPOON TO IT!) This has never lasted me more than a week as I just eat it up that quickly, but I’m sure it’d last in the fridge for a few weeks with a tightly screwed lid.
  5. When using the chocolate chips that the almond butter may turn a chocolaty-color, as the chocolate may melt if the nut butter is warm. (This won’t occur if you use cacao nibs.) I personally love the effect the melted chocolate gives to the overall flavor.

Notes:

  1. To make raw, skip the roasting step and use raw coconut oil instead of the canola, medjool dates, and raw cacao nibs in place of the chocolate chips.
  2. You may or may not need more oil depending on the strength of your blender/food processor. The first batch I made I didn’t use oil and it turned out beautifully; I used it the second time and it did help it go a little faster. If you don’t have a powerful blender and/or food processor, you could just buy an 8oz (or 16oz; if 16oz, double the amount of the add-ins) jar of nut butter and stir in these lovely add-ins! The chocolate chips would stay solid instead of melting if you do that.
  3. If you don’t have dates, you can use stevia to taste or even a couple spoonfuls of regular sugar. You can even use date purée (which I’ve heard works nicely – just make sure to stir it in completely). If you use sweetened coconut, you may or may not need the dates. But either way, it’s to taste – if the buttah needs more sweetness, add a couple more dates to the party (or a little more stevia or sugar: your preference).
  4. To measure the coconut and chocolate chips, I just stuck my hand into the bags, grabbed a nice big handful (the amount fit in my hand when I closed my hand around each), added the amount to the batter and folded it in. I used semi-sweet chocolate chips and unsweetened coconut. 

Print This!

The final product turns out like this:


(It turns a more chocolaty-color because the chocolate melts into it if the nut butter is warm.)

And the raw version turns out like this:


(Its normal color, as cacao nibs don’t melt easily.)

This is a gift from the gods.

This nut butter lionizes with every spoonful.

It’s deadly.

It’s addicting.

It’s candy-bar nut butter! :D

……………………………………………………………..

Did you ever play Candy Land as a child? Ha-ha, I still play it when I have the opportunity.

How did you celebrate your leap-day? I made this. Enough said. ;)

Favorite Candy Bar? Nut Butter? Almond Joys (along with Reese’s and Butterfingers) and almond butter are definitely my favorites.

xoxox,

P.S. I use both my pictures for my regular version and my raw version throughout this post – they are intertwined.

The Call For More Blood Tests.

Hey My Beautiful Rain Drops and Lemon Drops and Gum Drops!

Thanks for all of your comments on my Carob Chip Cookies with Walnuts. Those were seriously gone in a matter of days. Carob is a favorite in my household!

I’ve been researching different books for good tips on healthy college living, and I’ve found two I would whole-heartedly recommend.


My girl Maria recommended The College Vegetarian Cooking by Megan Carle and Jill Carle to me after I had reviewed the One Bowl Cookbook, and I’m so glad she did! I put it on hold from my library and was so excited when it came in. I was literally leaping for joy past the point of happy – bursting with excitement!

I love how easy and group-friendly these recipes are and how low-cost and nutritious they are, too! Some of the recipes that caught my eye included:

  • Pasta with Broccoli and Caramelized Onions
  • Spaghetti Squash with Spicy Tomato Sauce
  • Vegetable Tagine with Couscous
  • Onion Stuffed with Quinoa and Mushrooms


I also found The Everything College Cookbook by Rhonda Lauret Parkinson at the library and just had to check it out. I love how this book has a whole introduction in the beginning with essentials for the college-room kitchen, pantry staples, tips on living a healthy lifestyle, etc!

Some of the recipes that caught my eye included:

  • Buckwheat Pancakes
  • Coconut Risotto
  • Tofu Burgers
  • Roasted Tomatoes
  • Tender Glazed Carrots

Overall, I would definitely want to get my hands on these books!

I was not paid to review these books; I just checked them out from the library, really liked them, and thought I’d share my thoughts on them.

…………………………………………………………..


Not my picture btw, but it’s from this lovely lady who made it into ice cream.

Butterfingers are probably the only candy bar I will risk the milk for once in a while. The fun-sized one still affects me, so I prefer not to have them very often (if it comes between having one of these and breaking out with acne, or not having it and having clearer skin, I’m going to pick the latter). I did have one the other morning (in my early morning scripture study class) and I did enjoy it (ha-ha, but I of course did not enjoy the consequences that came with it). My face and my stomach are both much happier when I avoid milk as much as possible. I guess it’s because there’s peanut butter in it that I’ll have it once in a while; maybe I should try to find a way to make a protein bar version of this that I can enjoy without the worry of breaking out! I bet that would taste incredible!

……………………………………………………………………………………..

My Endocrinologist called a few days ago and said she wanted me to get some more blood work. (Yep, more.) She wants to check a certain aspect of my progesterone and see if I by chance have celiac disease (which I highly doubt, as I have none of the other symptoms; but there’s no harm in checking. My life would change if I had celiac… it wouldn’t be easy, especially at first…)

My dad drove me to the doctor’s clinic this morning so I could get my blood drawn, but they said that the blood work for the tests I was having done had to be done in the AM-time period (which kind of confused me, since we got there at 10AM); aka, I’ll have to get it done tomorrow. I was all prepared to have it done when I found out I had to get it done in an AM-period, which turned out to be before 8am. The clinic only opens at 7:15am, so that gives us only a 45 minute window to get it done. My dad and I (and my mom) were a little frustrated, but I’m sure it was just a simple misunderstanding; my endocrinologist may have just forgotten to mention it. My dad works up near there anyways. So my dad is going to take me up there again tomorrow morning to get the tests done (and hopefully these will be the last for a while).

I am getting a little tired of all of these blood tests. I just had some drawn this previous month, and I can’t even recall how many vials they did this previous year. I feel like they’ve already sucked out enough blood out of me for a lifetime… or two… But I guess that’s what needs to be done (whether I like it or not).

……………………………………………….

What’s your favorite candy-bar flavor combination? I love Almond Joy, Reese’s, and Butterfinger flavor combinations.

Do you like/use protein bars? Do you usually buy them or make them? I prefer to make them myself instead of having to always check to see if the bar has milk in it: making it myself, I can pretty much guarantee it will be milk-free for me. I also find that it is less expensive that way, too, as many dairy-free/vegan bars are pretty pricy. I wish I could have those yummy whey-based protein bars, but I’d rather not breakout.

Any thoughts on a good pre-blood-lab breakfast? I know I will be drinking lots of water between now and 8am so my veins will be nice and big before the lab occurs. (I don’t want them to miss!)

xoxox,