While I’ve been enjoying an assortment of nut butters from Ingr-EAT-ients, I couldn’t help but want to try to make some of my own again.
Ever since I made the macadamia nut butter about a month ago, I’ve been wanting to try a nut butter variation of one of my favorite healthy desserts – Salted Dark Chocolate Macadamia Nut Bark.
Which when I tried making it the other day, along with a plain Macadamia Nut Butter and a Vanilla Honey Cashew Butter (which reminded me of cookie dough), ended up sort of tasting a little like Nutella. Not exactly like Nutella, although I’m sure you could make something even closer using hazelnuts, but enough that it really really REALLY tasted like a treat!
Although I could simply eat the chocolate macadamia nut butter by the spoonful, it was also great on an apple. And I can’t wait to try it in the Yonanas later this week…Just image….Salted Chocolate Macadamia Nut Banana Ice Cream….DROOL….
Anyway, here is the Salted Chocolate Macadamia Nut Butter recipe!
Salted Chocolate Macadamia Nut Butter
10 oz Unsalted Roasted Macadamia Nuts
About 1/2 cup Dark Chocolate chunks
1 tsp Sea Salt (can use less or more to taste)
1 tsp Coconut Oil
Place nuts in a food processor. Process until a fine powder. Add in chocolate, salt and oil. Continue to process until smooth. This will take only a minute or two.
If you would like it to be chunky, put in a few nuts at the very end and blend for only a second or two.
Have you ever made a chocolate nut butter at home? What would you eat the Salted Chocolate Macadamia Nut Butter on?
Desserts are my weakness. But now I don’t eat them very often.
I have a piece of dark chocolate occasionally or some berries, maybe even with a little nut butter. But I never really try to make any “healthy” desserts. I save my cupcakes for cheat days thank you very much. If I want a cupcake, I want the REAL THING.
But the other day, one of Ryan’s students, who’s a chef, told him to try to make a frozen strawberry merengue since it would be healthy.
Of course it being summer and me loving frozen yogurt and ice cream, WE HAD TO TRY IT!
Frozen Strawberry Merengue
3 Egg whites
1/3 cup sliced Strawberries
Honey or sugar if you want (we did not include this)
Slice the strawberries up. While they will get sliced up and mashed further by the blender, you want them small enough to start.
Add egg whites and sliced strawberries to a standing mixer or bowl and blend. Keep mixing until stiff peaks form.
Scoop into a bowl and freeze. The frozen merengue comes out with a fluffy almost snow cone-ish icy texture.
It is super good! Obviously this won’t be super sweat unless your strawberries are so you can add sweetener if you want.
A great low cal, healthy dessert and perfect for our high carb days since we do lower fat on those days!
And since I’m cauliflower obsessed, and love our homemade fried rice as well, I wanted to share this delicious dinner to go along with your dessert!
Cauliflower Fried Rice
1/2 head of cauliflower
1lbs chicken breast
3 garlic chives
4 tbsp Tamari
Garlic, salt and pepper to taste
Rice uncooked cauliflower in a food processor and set aside.
Season chicken and place in a hot skillet coated with a bit of sesame oil.
When chicken is starting to cook, add tamari and chives. (You can add more or less of both depending on your taste.)
When chicken is just about cooked, add cauliflower to pan and then add one egg at a time. Scramble the eggs in the pan and mix in with the cauliflower and chicken.
Serve! And then eat the merengue after…Or along side…Whatever floats your boat!
As one of my clients always says about the cauliflower mash, “The cauliflower tastes like CARBS!” So I guess if you are craving carbs (yes…veggies are carbs but I take it to mean starchy or even maybe bad for you carbs) but don’t want to eat them, this and the cauliflower mash are great options!