RECIPE BY: Bonnie Carlson
Makes 36 1-teaspoon sized freezer fudge bites
Approx 3-4 carbs each
Ingredients
- 1 Cup Nut Butter Of The Gods (as creamy as possible)
- 3 T. Raw organic Cacao Powder
- 1/2 t. Raw Organic Honey
- 1 t. Organic Vanilla Extract
- 1/8 t. Salt
Directions
Mix all ingredients together until a thick uniform paste is formed. Spoon into silicon ice cube trays. I like the heart shaped ones. Cover with plastic wrap and place on a flat surface in the freezer. Freeze for at least 2-3 hours, or until frozen (depending on size). This nutbutter has tons of protein and good coconut oil. The cacao powder is a good source of Protein, Potassium and Zinc, Dietary Fiber, Iron, Magnesium, Phosphorus, Copper and Manganese. These can be enjoyed anytime! They’re good for you & kid approved!
What is “Nut Butter of the Gods”?
Where can I get nut butter of the gods?
I have searched the internet and cannot find nutbutter of the God’s. Where is this sold?
Haha. I think “nut Butter of the gods” just means an all natural nut butter—your choice. ????
Keen to make this, but I am just confused with the line “it has good coconut oil in it”? There is no coconut oil in the recipe, what do I miss?
I saw that too “coconut oil” where does that come from??
PLEASE answer the questions! I have scoured the internet but can find no other reference to Nut Butter of the Gods. How can you include something in a recipe if it doesn’t exist?
I think there’s an ingredient missing from this recipe!
I think this will help with the nut butter and coconut oil questions
To make own homemade almond butter (which I assume can be used for this recipe) bake 3 cups of raw almonds at around 170c fan – make sure to shake halfway through and keep a close eye so they don’t burn. Once brown remove and leave to cool for around 10 min. Then blend until creamy and smooth (it takes time and a good blender, but persevere) you can also add coconut oil one tablespoon at a time to make it smoother. I also added cinnamon to taste. It’s amazing.
There’s another recipe calling for “reset homemade almond milk, but it’s not among these recipes so kinda sucks to be included if you don’t know how to make it. If there aren’t instructions for how to prepare “nut butter of the Gods.” Or “homemade vanilla almond milk, then at least put in a substitute or not have the recipes in the first place maybe?
I also have a recipe I’d love to have included for a “cloud bread” I’ve been making and tried on a diabetic person with his blood sugar not spiking at all and actually reducing! I’ve been making my turkey burgers with them and have with avocado and egg for breakfast like it’s a piece of toast. It’s just made with cream cheese and eggs. I add a sprinkle of oregano a sprinkle of Parmesan just before baking. They don’t seem to carry radicchio in ANY grocery stores to use that for like a sandwich, but cloud bread is way better.
Nut Butter of the Gods – a recipe on page 96 of Reset Factor Kitchen. 2 cups raw almonds, 1 cup raw cashews, 1 cup raw pecans, 1/2 cup coconut oil, 2 pitted Medjool dates. Add All ingredients except coconut oil in a Vitamix or food processor to break down in small pieces. Then add in coconut oil. Store in glass container I. Fridge for up to 2 weeks.
Here’s a recipe for homemade Nut Butter. Ingredients: 2 Cups minimum of a mix of Almonds, Brazils & Cashews (2 cups makes 1 cup nut butter). Pinch of Sea Salt. Directions:
1: Either Roast your nuts for 10 mins at 150°C (shaking once during roasting) or Dehydrate by soaking the nuts in water overnight, rinse and drain and dry them in a dehydrator for 24-48 hours. Dehydrating changes the nut from a dormant entity to a living entity and increases the nutrient profile in terms of vitamins, minerals, and proteins. It’s like watering a seed to grow into a tree.
2: Blend warm nuts in a food processor or Thermomix. This will take up to 5 mins, maybe more. Keep tampering the mixture in the blender and don’t give up. It will go through 4 stages – whole, crumbly chunks, grainy paste and finally smooth butter.
3: Once blended into a smooth butter, tamper down the sides and blend again to get super drizzly.
4: Pour into a steralized glass jar and store in the cupboard for up to 2 months.
To steralise glass jars, 1st wash and rinse them well. Then, either boil for 10 mins or put on a tray in a preheated oven (140°C / 280°F) for 10 mins. Do not reuse the lids.
Hope this helps