Vegan Walnut Butter Recipes
DARK CHOCOLATE WALNUT BUTTER CUPS
Keep these bite-sized dairy-free nut butter cups in the freezer. Made with medjool dates, they're perfect when you crave a sweet treat but want something lighter
Provided by Good Food team
Time 30m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Line the holes of the muffin tin with paper cases and set aside. Heat the oven to 160C/140C fan/gas 3.
- Spread the walnuts out in a single layer on a baking tray and roast for 12-15 mins, or until fragrant and slightly darker in colour. Tip into a small food processor and blitz in 1-min bursts, scraping down the sides between each burst. When you have a buttery, mostly smooth paste, the walnut butter is ready - this may take 5-10 mins. You don't want it to be completely smooth, as it will become too runny to fill the cups.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Alternatively, do this in the microwave in 30-second bursts. Spoon 1 tsp chocolate into each case, then freeze for 10 mins before adding a spoonful of walnut butter. Push in a few pieces of chopped date, then spoon over the remaining melted chocolate. Freeze for at least another 30 mins, or until the chocolate is firm (the walnut centre will remain gooey), then transfer to a freezerproof container. Will keep frozen for up to a month.
Nutrition Facts : Calories 113 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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- Place nuts on a baking tray and roast for about 6-10 minutes. Give them a stir every 3 min or so and watch them as they can go from pale to burnt in a matter of seconds. The point is to get them nicely golden and not brown (once they turn brown they taste bitter).
- Some nuts like hazelnuts, brazil nuts and peanuts can be peeled after roasting by putting them inside a kitchen towel and rubbing them between your hands. Mind you, not all of the skins will come off which is fine; it only adds to the taste. Others (like almonds) need to be blanched in hot water for the skins to come off, but there is no need as there are lots of nutrients in the skin (and leaving the skins on intensifies the flavour).
- Once the nuts are roasted and cooled, place them in a food processor and process until you have smooth, honey/tahini-like consistency paste. It may seem like it will never happen - the nuts go through several stages during this process (see photo 2) - but it will, trust me. If your food processor isn't the most powerful, let it rest for a few minutes now and then.
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