May 14, 2020 2 min read 0 Comments

This eye-catching, nutty, spread has the sweet-tart zing of a handful of raspberries. A bright combination of fruitiness and toasty notes, the recipe is perfect for milkshakes, smoothies, or mixed into your morning parfait.

 

This is a basic recipe and can be used for most nuts and seeds: cashews, almonds, hazelnuts, coconut macadamia, etc. If you’re looking for an extra pleasant treat add 1 pitted or 1 of your favorite sweetener honey, maple, molasses,.

Ingredients:

▻▷

600g

5 ½ cups

60 %

Lightly roasted almonds

▻▷

200g

1 cup

20 %

Granulated cane sugar

▻▷

150g

5 ½ cups

15 %

Freeze dried raspberries

▻▷

50g

4 ½ tbls

5 %

Coconut oil

▻▷

0g

1

0 %

Fresh vanilla pod

Directions:

  1. Preheat the oven to 300°F/150°C.
  2. Place the almonds in a thin layer on a baking sheet, and roast for 10 minutes, or until they start to smell delicious. You can decide how dark you want the roast by tasting one from time to time. Keep in mind that the almonds will continue to roast for a few minutes while cooling down.
  3. Grind the almonds by pulse-crushing them in a Mixer-Grinder/Cuisinart for approximately 1 minute. You should get a fine, wet sand-like, almond flour.
  4. Melt the coconut oil and pour into your Premier Chocolate Refiner to kick start production and slowly add the almonds, ½ cup at the time. Make sure to achieve a smooth paste before adding more almond flour.
    If necessary, gently increase the temperature using a heat gun, never exceed 140°F/60°C. Let process for about an hour.
  5. Once the almond paste is smooth and fluid, start adding the sugar ¼ cup at a time, allowing it to fully incorporate.
  6. Grind the freeze-dried raspberries into a fine powder by pulse-crushing them in a Mixer-grinder/Cuisinart for approximately 1 minute.
  7. Add the raspberry powder a little at a time, allowing it to become incorporated before adding more. Process for three hours
  8. Cut the vanilla beans lengthwise and scrape the seeds out (never use vanilla extract as any liquid will cause your spread to seize) and add them to the refined almond butter. Let run covered for an additional 30 minutes.
  9. Once you are pleased with the consistency of the spread, proceed with removing the contents of the drum. For optimal results, store the spread in sterilized, airtight glass jars.

Yield: makes approximately 1 kg of Raspberry Pie in a Jar.

Storage: : Up to 6 months in a cool, well-ventilated place in an airtight container.

NUTRITION FACTS

Raspberry Pie in a Jar

100g

% Daily Value*

Total Energy

1933 kJ 462 kcal (Cal)

23%

Fat

33g

50.7%

Saturated fat

6g

30%

Carbohydrate

35g

11%

Dietary fiber

2.4g

10%

Sugars

17g

6%

Protein

13.5g

27%

Sodium

20mg

1%

*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level. 

 



Also in Recipes

Golden Milk Butter
Golden Milk Butter

April 10, 2020 2 min read 0 Comments

If there ever was a time to take good care of our immune system is definitelly now. This simple recipe combines the amazing properties of turmeric with the comfort of a warm Latte at your now favourite coffeshop: your own lovely kitchen.

Read More
Xmas in Amsterdam
Xmas in Amsterdam

December 23, 2018 2 min read 0 Comments

Speculaas cookies, buttery and deliciously spiced, are the most beloved Dutch winter treat, best enjoyed with coffee or tea on a rainy and windy Dutch afternoon.
Read More
Traditional Dairy-Free Giandujotti Bar
Traditional Dairy-Free Giandujotti Bar

December 06, 2018 2 min read 0 Comments

This classic recipe from Northern Italy makes a firm, yet creamy hazelnut paste and chocolate bar. Great for those looking for the mouthfeel of milk chocolate without the dairy.
Read More