Raspberry Pie in a Jar

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,.

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.

*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.