If you’re one of these people with an enthusiastic personality who simply don’t like things but become obsessed with them:
Run far away. Close this tab and forget that I ever told you about this salted caramel almond butter. Trust me, it’ll be better for you and your hips.
This spread is what you’d find if you looked up “addictive” in a dictionary. Now that I think about it, “addictive” might just be the biggest understatement ever, but you know I’m not even English so don’t ask me to look for a different word to describe it because my knowledgement doesn’t go as far as that.
But I’ll try to, because I love you guys and I need you to try this (except for you the obsessive ones, why are you still here though??? run) so I might as well make up a decent description:
This Salted Caramel Almond Butter is heavenly creamy and quite chunky thanks to the almond peels. Which you shouldn’t skip because they are what make this spread a game-changer. Trust me, I’ve made this stuff a few times now (for the sake of recipe developement, of course, not because I’m obsessed or something…) and the peels version is by far the yummiest one, pinky promise.
And then there’s the sweet and salty factor. Do I need to say that it takes this butter to a whole new leves of deliciousness. SWEET AND SALTY, I said. In other words: sheer perfection.
Sinful as the words “Salted Caramel” might sound, this butter is 100% refined sugar free, paleo and vegan, so feel free to grab a spoon and let the party begin.
Or your finger, if you happen to be too lazy to get up and go grab a spoon.
Been there, done that.
This nut butter is also fabulous on warm bread, oatmeal or apples. And if you warm it up a bit before eating… BOOM HEAVEN NO WORDS WHATEVER EXCUSE ME WHILE I GO LOOK FOR MY SPOON AND THE JAR.
- 200 grams salted toasted almonds, unpeeled
- 20 small dates, pitted
- 2 tsp. vanilla extract
- 1/2 cup milk*
- extra sea salt, optional
- Soak the dates in boiling water for 10 minutes.
- Pour almonds into your food processor.
- Process until they go from coarsely chopped to finely ground, which should take about 8-10 minutes, but it depends on your food-processor. Stop and scrape down the sides when needed.
- Add in chopped dates and pulse until blended.
- Add in milk and vanilla extract until butter is smooth. Take into account that it thickens in the fridege, so add more milk if necessary.
- -The coconut milk makes a super rich, more caramel-like version, but the resulting spread has more calories and fat.
- -The almond milk makes a lighter spread, which, although delicious, doesn't resemble caramel as much as the coconut/cow milk versions.
- -I've tried this with semi-skimmed cow's milk (not vegan) and it results in a lighter, lower calorie version that it's still rich and caramel-like.
- Use whichever milk suits your preferences.
- If you aren't using salted almonds, add a good pinch of salt!
I hope you’re having a nice week!