Red Beet Hummus

Hey there :)

So the other time I placed Barbie in a Mixer and pulsed. And this more or less the outcome.


Except it wasn’t Barbie of course but red beets. While I am not the biggest fan of pink as a color in general in food I find it super fascinating. And not even raspberries and strawberries get the same screaming pink as red beet does. It doesn’t even look like natural food. Anyway I like playing with beets in food and add it to all different types of dishes at the moment ;)

And beets are really great for various reasons. It’s good for your heart and liver thanks to the phytonutrient Betain which is found in valid amounts in beets. Betain provides antioxidants, has an anti-inflammatory effect and is said to provide detoxification support. It’s also a mood elevator, so next time you’re heartbroken dig into some beets ;) (Well, I don’t think it would work that good but why not give it a try. If it doesn’t make you happy at least it is likely it will make you all messy ;))



Beets also have quite some folate which is good for the nervous system and helps tissues grow and cells work. Also helpful for your muscle regeneration when you do a lot of sports. Yeah.

Together with some chickpeas and tahini you will also get some protein from this hummus, which makes it a perfect after sport snack.


And well, I guess I don’t have to tell you how to use hummus, but I will just share my favorite combination. Which was a savory corn muffin with this hummus, some avocado, beluga lentils, cucumber and romaine lettuce and just a tiny squeeze of lemon :)

roteBeeteHummus1 - Kopie



Recipe Red Beet Hummus

prep time: 25 minutes +++ yields: abou 2 ½ Cups



  • 1 can / 270g cooked chickpeas
  • 2 roasted or steamed red beets  (or if you like the taste, raw works also)
  • 3 Tbsp. tahini
  • ¼ Cup olive oil
  • ½ lemon, juice (and a bit grated zest if you like it tangy)
  • 2 gloves garlic
  • ½ tsp. cayenne pepper
  • 1 Tbsp. sugar
  • ½ tsp. cumin
  • generous amount of salt and pepper, to taste
  • splash of water as needed to thin out



Quarter the beets and place all the ingredients except for the water in a blender and food processor (or use a handheld mixer for a little more work). Blend until smooth. If needed add a splash of water to get your mixer going and to achieve the texture you like.

Adjust spices to taste. Don’t go easy on the salt and pepper :) I also grated some lemon zest and adder it for a little freshness.

Brazil Nut Choco Nutbutter

Hey there :)

So, if you are looking for a Nutella substitute you are wrong here ;) I have been wanting to make my own twist of Nutella for a while, but this is not the recipe for it. Although this recipe asks for cacao and nuts (not even hazelnuts though), the outcome will be completely different than Nutella.

If you want something sweet move on. This recipe is not (Of course you can always add more sugar to change that though). But anyway, with said what this recipe is not, maybe I should say what it is ;)

It is just another take on nutbutter plus a bit of chocolate flavor. I have mainly been using brazil nuts in this one which gives this nutbutter a slightly bitter test, so the added sugar serves mainly as a counterpart and really barely sweetens it up. If you like dark chocolate I think you might like this recipe as well. If not, you might find the flavor too dominant. But on top of some grained bread, with bananas or apples on top I personally think it’s really good :)



I added some other nuts apart from brazil nuts as well though to not make the taste all too extreme. There are some mild and creamy cashews in it as well as some almonds and even a few pumpkin seeds to go with the very oily brazil nuts. Thanks to the brazil nuts though this nutbutter has a high selenium content, a mineral that is not found in a lot of foods but is essential for our body.

Also in this recipe I have used cacao instead of cocoa (unprocessed vs. porcessed) as it has more minerals, but you can sub it with unsweetened cocoa powder as well. The same goes for the coconut sugar. Brown or even white sugar works, but will of course have impact on the glycemic index, meaning you will absorb the sugar faster.

If you like your nutbutter crunchy, a perfect add in would be some cacao nibs added in after mixing by the way ;)




prep time: pretty much depending on your mixer, 10-45 minutes +++ yields: about 1 ½ Cup
* a note on making nutbutter in general: you will need a strong blender or kitchen machine, just a normal blender barely works or will leave you with chunky and not so smooth butter as it lacks the power to release the oils. I use an omni blend and it works, a vita mix should do the trick as well and strong kitchen machines might be even better. But as I don’t own one, I don’t know for sure. I also needed to press the nut mixture back to the bottom time by time, so it’s savest to stay around your kitchen tool :)




  • 1 ½ Cup / 250g brazil nuts
  • ½ Cup / 80g cashews
  • ½ Cup / 85g almonds
  • ¼ Cup / 30g pumpkin seeds
  • 1/3 Cup / 40g coconut sugar (or other sugar, you can add more for a sweet version)
  • 1 tsp. vanilla powder
  • ½ tsp. salz
  • ¼ Cup / 20g cacao powder
  • optional: cacao nibs



Optional: Roast all the nuts and let cool.

Place all the nuts and pumpkin seeds in a strong blender or kitchen machine. On low speed blend the mixture until the oils are released and the texture is beginning to get smooth. You might need to press the mixture back down to the bottom of your blender to ensure the blades will grip them. Make sure sour engine won’t get too hot. If need be, stop for 10 minutes and continue. The time this takes depends a lot on your kitchen tool! It took me about 25 minutes to get a smooth texture and I needed to press the mixture back to the bottom several times.


Once the texture gets a bit smooth, add in the rest of the ingredients (except for the cacao nibs if using) and keep blending on low until the desired creaminess and smoothness is achieved. I had mine completely without any chunks in them.


Fill into jars and stir some cacao nibs into them if you want. Should last several months if the lit is airtight.

Don’t bother to get all the nutbutter out of your blender – it’ close to impossible. Instead add a banana and some almond milk and cinnamon and blend it up for a nice smoothie ;)


White Bean-Paprika Dip and Flat Bread

Looking for some no-fuss meal? Here is one. Well, the dip part at least. It basically is a variation of hummus, but with more or less all ingredients swapped it tastes noting alike. And even texture-wise is different. But nonetheless good. I mean it’s nothing overly fancy, but it makes a nice quick snack, with quite a load of protein.


While this part is vegan, the flat bread is not. It also bread takes a bit of time though I have to admit. If you want to go for some other bread, the dip will work as well for them :) The steps by themselves are pretty easy. It tastes a bit different from normal flat bread due to the millet flour, but this one also gives the bread a nice protein boost :)


So the bread and the dip do pair quite well, but it doesn’t hurt to add some avocado or tomato or so to the combo ;)


Recipe White Bean-Paprika Dip


  • about 2/3 Cups / 220g cooked white beans
  • about ¾ Cup / 150g roasted paprika
  • 1 glove garlic
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1 branch of fresh rosemary
  • salt, pepper, turmeric and cayenne pepper to taste
  • some chopped green onions for garnish (optional)


Place all the ingredients except for the rosemary and the spices in a blender and blend until smooth or desired consistency is achieved.

Chop the rosemary finely. Add it to the dip and stir. Adjust spices to taste


Recipe millet flat bread


  • ¾ Cup / 150ml milk
  • 2 Tbsp. sugar
  • 1 packet dry yeast
  • 3 ½ Cups / 450g flour, half whole grain millet and half whole grain wheat flour
  • 1 tsp. baking powder
  • 2/3 Cup / 160g yoghurt
  • 2 Tbsp. olive oil
  • 1 egg
  • 1 tsp. salt


In a bowl mix together the milk, sugar and yeast. Set aside for about 30-45 minutes until the surface gets foamy.

In another bowl mix together the flours, baking powder and salt.

In yet another bowl whisk the egg, yoghurt and oil until everything softens up a bit. Then add the egg-yoghurt mixture and the milk-yeast mixture to the flour and knead for about 4 minutes and then form into a smooth ball. Cover with a clean damp towel and set aside for about 1 hour.

Divide the dough ball into 8-10 smaller pieces. Roll each of the out flat.

Heat a skillet to high heat and when hot place the flat discs in the pan. Bake each side for about 2 minutes or until nicely browned.


Hey there :)

A few weeks back I bought about 2kg of plums. They were on a special sale and I just couldn’t resist. Problem is, what to do with all those plums? Eating them as they are would either make me really congested after a while or at the very least fed up with them. So of course I turned some into a cake. But there were more. Like a little army of small purple soldiers they were mocking me and telling me that I once again bought more than I needed. I never learn…

So I kept thinking and thinking of what to with them before they would turn bad. My first idea was some jam. But to be honest I do get a lot of jam from my grandma already, meaning my pantry wouldn’t exactly need more. But sometimes something good comes out of misery and by turning the jam into chutney the problem was solved. Wow. Aren’t you just stunned by my creativity? I mean, chutney, who would ever think of that? ;)


Well, okay, not that much of a mind-blowing idea. But the chutney still turned out to be good! Meaning, whenever I will have some plums left to be used I might just turn back to it.

For this recipe I also used up the ginger. I didn’t had much left otherwise I would have used some more in this recipe. So feel free to add more ginger, if you like the tangy taste. You also have to adjust the cayenne pepper depending on how hot you like your chutney. I don’t like it too hot (My head always turns super red and I am at the verge of crying) so I just used 2 tablespoons. This much will just give you the idea of a slight hotness. But most people like it a lot hotter than I do, so add more! This really I a vague recipe and you can totally adjust it to your likings, by adding more spices or omitting the cinnamon etc. pp. Have your taste buds come out and party a bit with you! :)

If you choose to make the recipe as is, you will get a sweet chutney. It is really nice with some good cheese (especially goat) or mixed into some tomato sauces or maybe stew. I could even imagine this as part of a Burger. Gives you a wide range of options really :)



prep time: about 1hour 10 minutes +++ yields: about 3 Cups or more



  • 2-3 Cups / 500g plums or prunes, quartered
  • 2 ½ Cups / 320g onions, finely chopped
  • 3 inch piece / 25g ginger, finely chopped; or more if you like ginger – you could even double it
  • scant 1 Cup / 200g brown sugar
  • ½ Cup / 125ml dark balsamic vinegar
  • 2-4 Tbsp. cayenne
  • 1-3 tsp. salt, or to taste
  • pinch of cinnamon


Start by washing and chopping and the prunes or plums (quarter them or cut in eigths), onions and ginger.

In a medium pot start sautéing the onions with a tablespoon of oil for about 4 minutes. Then add the and the ginger and sauté together for another 3 minutes.

Add the sugar and stir until the sugar has melted and is combined with the rest of the ingredients. Add a bit of salt (start with about 1 teaspoon) and 2 tablespoons of cayenne pepper and a dash of cinnamon. Stir into the rest of the ingredients.

Then add the balsamic vinegar and leave everything to simmer over low-medium heat for about 45-50 minutes, stirring occasionally. Try the taste halfway and adjust spices to your liking. You could even adjust the spices at the very end of the cooking process if you want to.

When done fill into clean jars with an airtight lit. If not opened it will last several months.


Warm Zucchini Salad with tomato pesto

Hey there :)

Sometimes I just need something light and quick. Something that doesn’t require a lot of preparation work. I tend to have my bigger meals in the morning and the evening and I do snack quite a bit so I barely eat anything big for lunch. It also makes me too tired afterwards, so I prefer something easy and not overly filling. I’d rather be hungry at noon so I have my justification for something sweet ;)

So this meal is one of those lighter meals I tend to eat for lunch. It is low on carbs, but still has some fiber to it and some vitamins and minerals. It’s really nothing big or spectacular, but like I said, I keep this for the evenings :)

The pesto I used here I made myself and I will include the recipe for it. It will leave you with much more than you need though. But pesto is great for everything so I’m guessing you don’t mind ;) However you can of course use any pesto you prefer.


I also like to add some goat’s cheese to it, but if you want the meal so stay vegan you can just omit it obviously.


prep time: 15-20 minutes +++ yields: one serving


  • 2 medium zucchini
  • ½ onion
  • 2 Tbsp. sunflower seeds
  • 2 Tbsp. lemon juice
  • ½ glove garlic
  • 1 Tbsp. pesto
  • 1 Tbsp. coconut oil
  • salt and pepper to taste
  • optional topping: goats cheese, lemon zest


Wash the zucchini. Then use a potato peeler to cut the zucchini into long small pieces.


Put them in a sieve and sprinkle some salt over them. Set aside, so they can lose some water during that time.

Meanwhile in a pan on medium heat roast the sunflower seeds for about 3 minutes. Set aside.

Cut the onions into fine rings. In the same pan where you roasted the sunflower seeds, heat about 1 tbsp. of coconut oil and sauté the onions in it for about 3 minutes. If you like your onions sweet, add a teaspoon of sugar.

Now back to the zucchini. Wash the salt of them and squeeze as much liquid as you can out of them. Then add the zucchini and the crushed garlic to the onions and stir fry everything for about 2 minutes.

Add 2 tbsp. of lemon juice and toss everything around. Add salt and pepper to taste. Then add the roasted sunflower seeds and the pesto and toss everything around a bit more so it gets more or less distributed.

Put on a plate and add some more pesto and sunflower seeds if desired.

If you want to, you can crumble some goat’s cheese and some lemon zest on top, but it’s totally optional.


Dried tomato pesto



  • ¼ Cup / 20g walnuts
  • ¼ Cup / 20g cashews
  • ¼ Cup / 30g pistachios
  • 3 Tbsp. shelled hempseeds
  • 1 Cup tightly packed / 45g basil leaves
  • 1/3 Cup tightly packed / 90g dried tomatoes
  • 1 glove garlic
  • ¼ Cup / 60 ml olive oil
  • 3 Tbsp. oil from the dried tomatoes if you have used them from a glass. if not, use more olive oil
  • 1 Tbsp. lemon juice
  • salt and pepper to taste
  • 1 tsp. coconut sugar (optional)


Heat a pan without oil over medium heat and roast the walnuts, cashews and pistachios for about 4 minutes. Toss around a bit so they won’t burn.

Place all the ingredients in a high vessel and blend with an immersion blender. Add more oil if needed.

coconut butter

Hey there :)

Want some smear that tastes like Raffaelo? Sorry, this is not it. I was kinda hoping it would taste a bit like it, but I guess you need something like cream and white chocolate to get there. Well, doesn’t matter. This spread works as well for me. It has an intense coconut flavor and a tangy note thanks to the lime. I can’t eat all by itself to be honest, but it pairs well on a slice of rye bread with some berries, cherries or jam. It makes a nice change to your regular nut butters.


But here is the thing: Don’t put into the fridge. Unless you want to smear some stonehard mass on your bread. I put in the fridge overnight and when I wanted to use it for breakfast. The next day I realized that I indeed was working with coconut oil. Dumbass me. Of course I was, I was using a frigging coconut. The thing with coconut oil is, it becomes solid when cold. Yup. I know that. But I sort of forgot. Meh. Anyway, you can microwave it and it becomes liquid again. Just stir it around a bit again before using it :)


If you don’t want to spread it on a bread, you can also bake with it. That works perfectly well. I have used in some recipes. So there will be a follow-up recipe for an idea what to do with it ;)


prep time: about 20-30 minutes +++ yields: about 2 Cups


  • 5 Cups / 400g shredded coconut
  • 3-4 Tbsp. coconut sugar
  • ½ lime, zest



In a high speed blender place the shredded coconut. If you can’t fit them in all at once, start with one half. On low speed, blend the shredded coconut until the blades can’t grip it anymore. Press the coconut down and blend again. Repeat this several times. When the mass gets more compact you can add the rest of the shredded coconut. Then blend again. Etc.pp.

You will have to continue with the blending and stopping and then blending again quite a while. Just bear with it. After maybe 10-15 minutes you will start seeing some results and the oil will be released. This is what you are aiming for.

Once the oil of the coconut starts to be released, add the coconut sugar.

Then blend again, always on low speed. Whenever the blade loses grip, press the coconut mass down again. Be careful not to get the engine too hot. If the engine gets too hot, take a 5 minute break and then keep going again.

After about 20-30 minutes the whole thing should start looking a lot like white nut butter. This is where we want to go. Blend until you have your desired creaminess. If you like it a bit rough, don’t go too long, if you like it super smooth, blend until you get there. Easy Peasy.

When you have your coconut butter where you want it, scoop it into a big bowl. Stir in the zest of half a lime. If you are into citrus-flavor, do a whole one.

Fill in airtight jars and keep in dark place. Will last for at least a month.

And one more picture on a spoon, allthough my beloved boyfriend say it looks like I vomitted on it (I certainly do not agree):


Lemony Cashew Cream with mixed berries (vegan)

Hey there :)

Summer has finally arrived and it hit hard. The temperatures here are high and it sunny so  the main time I am being home I like to spend on our balcony. Best way to be there is with a nice refreshing smoothie. But no matter how much I like smoothies, it was getting a bit same-y. And that sometimes makes me feel like an old dry cookie ^^°

That’s why I wanted to come up with something new. As now the berry season is full on, berries were a total must and I decided to just top them with something cream-like, but with a bit more nutrition to it than just some plain cream. As nuts, and cashews in particular, are generally a good base for creams I tought I might use them. I wasn’t too sure about using them in summer in the beginning though. Because nuts in my mind, as much as I love them, have a somewhat autumn-y or winter-y taste. But I decided to give it a try anyway and I am so happy I did because I am really really happy with this snack. It feels light and yet will fill you up for some time and thanks to the hemp seeds you even get some protein which makes this cream also a nice post-workout snack :)


Although I was skeptical of mixing some citrus-fruit with cashews at first, I will never doubt that combination again from now on! It is so refreshing and pairs way better than I expected. The cream will have such a nice tart taste and is just perfect for this kind of weather and pairs wonderfully with the berries.


So, if you have a blender and 10 minutes time you should really try this recipe. It is super easy to make but feels so indulgent, really worth a try :)

hemp seeds?

I am not sure, did you guys have contact with hemp seeds before? Because if you haven’t you totally should say hi ;)

In the case of hemp the seeds aren’t made for smoking but eating.  They have  a slightly nutty flavor but all in all are more neutral tasting. They shelled hemp seeds are also very soft so you can use them to make blended stuff a bit creamier. Yummi :)

A very strong pro of hemp seeds is its protein. It is one of the few plant base sources that even is a complete protein (aka containing all the 20 amino acids) and thus making it a nice addition for vegetarians or vegans to their diets. Or if you do a lot of sports it can also help you rebuild muscle tissue. It is super easy to incorporate. Just sprinkle over your muesli or yoghurt or put some in a smoothie etc.

Hemp seeds are also nature’s highest botanical source of essential fatty acid. Even with a perfect ratio of the essential fatty acids of 3:1 (omega 3: omega 6). And they have some gamma linolenic acid, which is rather rare (except for some vegetable oils).

And of course hemp seeds contain quite an impressive number of minerals such as magnesium, iron, zinc and vitamins A, B1, B3, B5, D, and E. Buyah :)

But no, they will not get you high, in case you were wondering ;)


prep. time: 10 minutes +++ yields: about 1 Cup


  • 1 Cup / 140g Cashews
  • ½ Cup / 125ml water + 4Tbsp if needed
  • 2-3 Tbsp. coconut sugar
  • 2 Tbsp. hemp seeds, shelled
  • 1 tsp. vanilla powder or vanilla paste
  • 2 Tbsp. lemon juice
  • ½ lemon, zest
  • ½ lime, zest
  • some mixed berries to taste (strawberries, raspberries, blackberries…)
  • optional toppings like coconut flakes, granola, nuts etc.


At least 4 hours before making the cream, soak the cashews. They should soak for a minimum of 4 hours and a maximum of overnight.

When ready to make the cream, rinse and drain the cashews and place into blender.

Start with adding ½ Cup / 125ml of water, 2 Tbsp. of coconut sugar and the rest of the ingredients except for lime and lemon zest and the berries to the blender. Blend for about 30 seconds.

If needed, add a bit more water to thin out or 1 more tbsp. of coconut sugar if you prefer it sweeter. Blend again until completely smooth.

My blender is very strong and it was no problem to get it smooth. I am guessing it should work with normal blenders but I won’t suggest an immersion blender.

Put in a bowl and stir the lemon and lime zest into the cream. Store in the fridge until ready to use.

Wash the berries and cut them into smaller bites. Place them in smaller bowls and spoon the cashew-cream onto them. Top with desired toppings and enjoy in the sun :)


Hummus with Turmeric

Hey there :)

The weather is finally at a point where barbeques and trips to the lake are no longer just things you want to do, but things you can do. Yay :)

Anyway, since it is that warm I personally tend to prefer some lighter snacks over heavy stuff. Stuff you can easily take to the seaside with you for example :) Like just some crackers or vegetable sticks. And they always pair well with hummus, so I decided it was time for another jar of it. It is an easy-peasy recipe that takes almost no time. The one exception is the time needed for cooking the chickpeas, but they do that by themselves ;)

I added some turmeric to the hummus, it makes it a little more orange-y and makes it taste just little bit like curry.

As I said it’s nice with some vegetable sticks like celery or carrots, but also smeared on some bread or with a bowl of quinoa.



prep time: 5-10 minutes + cooking time for the chickpeas +++ yields: about 2 Cups


  • 2 Cups / 290g cooked chickpeas (I had ½ Cup before cooking)
  • 1/3 Cup / 85ml olive oil, maybe a little bit more
  • 2 Tbsp. sesame oil
  • 2 garlic gloves
  • 4 Tbsp. tahini
  • 1-2 tsp. turmeric
  • 2 tsp. paprika spice
  • ½ tsp. cayenne pepper
  • pinch of black pepper
  • 2 Tbsp. chili-salt (or normal one and add a little more cayenne)
  • ½ lemon, juice
  • splash of the cooking water from the chickpeas


Place all the ingredients in a blender and pulse several times, until desired texture is reached. You may need some more oil or cooking water if you want a very smooth texture. (You can also use an immersion blender, it just takes a little longer)

Adjust the spices to taste

Store in an airtight jar and cover with some more olive oil. Kept in the fridge it should last for at least 2 weeks.



Hey there :)

I have made nut butter several times by now. Although I am now happy with the results, when I first made some nut butter – or I should say when I first attempted to make nut butter – it didn’t work out that well. I only had a regular blender. Perfectly fine for making smoothies or nut milks, but aside from that it lacked some power. At least for grounding nuts to nice, creamy, silky texture. But I wasn’t aware and in full hope of making my first own nut butter I happily put some almonds and cashews in the blender and started the blender. Wasn’t for long until I realized this would not work. The nuts didn’t stick to the button, the blades and the motor weren’t strong enough. The blender went went super hot, but I was still far away from a usable nut butter. So when I realized this would not work, I decided to take the nuts out in a bowl and mix them with an immersion blender. I guess I don’t have to mention this also didn’t work well. So I ended up adding a lot of oil and kept mixing, alternating between blender and immersion blender. After 2 or 3 hours (I had to take breaks as the motors went hot) I had texture that was sort of okay, but not what I had hoped it would be.

Lucky me, I was given a nice powerful blender for Christmas. And guess what – suddenly I could make nut butter. It still takes some time and at the beginning I wasn’t sure whether it would work or not, but it did. Hooray :D

So, what I am trying to say here, if you want to make this recipe, or any other nut butter recipe, you need to have strong tool (be it a food processor or a blender) otherwise you will be left with a big deal of frustration and maybe some wasted nuts. I have used an Omni-blend 5 and it worked. It still took some time and attention though, so be prepared and willing to give those ;)


In case you do have a powerful tool, nuts, time and the will to proceed you will be left with a nice and creamy texture. Not overly sweet, yet sweet enough for a nice afternoon snack smeared on some good bread; a nice dip to compliment some apple slices; a perfect topping for some decadent oatmeal; or you can even use it in baking instead of butter in some recipes… Nomnomnom :)

I personally really love it on top of this applebread together some raspberries. :)


yields: about 1 Cup +++ prep time: about 45-60 minutes


  • 1 Cup / 165g Cashews
  • ½ Cup / 65g Walnuts
  • 1/3 Cup / 60g Hazelnuts
  • 2 Tbsp. coconut sugar (or use brown sugar or if you want to cut out the sugar completely, that also works)
  • ½ tsp. tonka bean, ground
  • pinch of salt


Heat oven to about 150°C and roast the nuts for about 10-15 minutes, turning them around several times.

Take out of the oven and let cool slightly.

Skin the hazelnuts: Put the hazelnuts in an old cloth, fold it around them and rub until the skins come off. It is okay if some skins are still left, but the main part should easily come off like this.

Put the nuts together in a strong blender. And I mean strong here.


Pulse several times until a coarse “meal” forms. Add the salt and the tonka bean.

On the lowest speed possible mix the nuts until the blades spin without any nuts to ground. Stop the blender and press the nut mixture down.

Again on low speed mix until the blades run without grinding anything again. Press down the nut mixture. Keep repeating this about 40-50 times. I know, it takes a long time and at the beginning you might think it will not work. Just hang in there.


When the mass begins to get creamy, add the coconut sugar.

Then keep mixing again. The intervals you are able to blend the nuts without the blades to lose the grip should increase a lot by time.


Blend until desired creaminess is reached. Finally :)

Scrape out the blender and fill into an airtight jar. Keep in the fridge and it should last for at least a month.

You might not get all the butter out of the blender, so to not waste the rest you can go ahead add some water and you have fake nut milk. Or add a banana, some liquid and spices for a nice smoothie ;)