Don’t tell peanut butter, but I’ve been cheating on it with almond butter for quite some time now. It started off as just a flirtation, a free sample here, an in-store trial there, but I just couldn’t control myself. I started buying the small jars (170g won’t hurt, surely?) but I was getting through them at a rate of knots and I just couldn’t bear the guilt of staring into the bottom of yet another empty (and meticulously well scraped out) jar, so I began buying it in tubs. 1kg tubs. I’m not proud of it, and if peanut butter ever found out I don’t know what I’d do.
If I had to choose between them? I just can’t even bear thinking about it. Do you watch Game of Thrones? No? Me neither. OH OK I DO – I might as well confess everything while I’m at it. Well choosing between my two favourite nut butters would be like Jon Snow choosing between being Commander of the Night’s Watch and becoming a Stark and ruling over the North. I know he would always do the right thing, but his dilemma was nothing compared to mine.
This conundrum bewildered me so much I had to do some baking to clear my head. With almond butter, natch. The result? Raw chocolate almond butter slices, with a gooey, sticky, sweet and nutty layer poured over a chocolatey biscuity base, topped with rich, intense raw chocolate. AKA heaven on earth.
So delicious, I’ve forgotten what I was talking about. Pass me the almond butter!
For the base:
- 1 cup almonds
- 1 cup oats
- 1/2 cup dates
- 4 tbsp cacao powder
- 4 tbsp coconut cream
- 2 tbsp water, plus more if needed
For the almond butter layer:
- 1/2 cup pitted dates
- 1 cup almond butter
- 1/3 cup water
- 1 tbsp melted coconut oil
- Pinch of Himalayan sea salt
For the chocolate on top:
- 1/2 cup cacao butter
- 4 tbsp cacao powder
- 4 tbsp maple syrup
- Handful of almonds
To make the base, first combine the oats, almonds and cacao in a food processor and blend for about a minute until they form a crumbly mixture. Then add in the other ingredients and continue to blend until the consistency is slightly sticky. If it’s too crumbly, add in some more water one tablespoon at a time until it reaches the desired consistency. Spoon the mixture into a lined baking tray or mould and press down evenly, then pop in the fridge to set.
For the almond butter layer, simply combine the ingredients in a food processor until it is all deliciously smooth and creamy. Remove the base from the fridge and spoon the almond butter mixture on top. Make sure to lick the spoon! Yum.
Pop the cheesecake in the freezer for around an hour, then remove it and cut it into slices. For the chocolate, melt the cacao butter in a saucepan, then stir in the cacao powder and maple syrup. Drizzle the chocolate lightly over the slices and top with an almond (and more drizzled chocolate if you like!) . Store in the fridge for 10 minutes to allow the chocolate to set. Then enjoy – a little taste of heaven!
Love, Mrs H xx
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