You read it: Recipe Redo. When you create and then make a recipe week in, week out, things change over time. I changed this recipe to save time. In the past, I would make these crunchy and rich Nutter Bombs twice a week, which in retrospect was a hassle. I thought I was busy then, but joinin a new running club that is in a town 20 minutes away, being stretched thin at work, doing home projects in our house and finally taking on some free lance writing work (more about that in time), has left me with precious little time. My solutuion is to make the same recipes, but bigger!
These Nutter Bombs are a delicious but simple addition to my breakfast and to Pat’s nightly dessert. They combine creamy and crunchy textures, and are full of nutritious plain nuts and seeds, another great way to get some good fats into your diet.
I’ve changed the recipe in terms of texture as well: before, the Nutter Bombs were dryer and more crumbly. Now, they’re slightly more dense than peanut butter, hence softer.
Nutter Bombs – take 2
Prep time: 10 minutes
Chill time: 20 minutes
2 oz coconut oil
3 heaped tbsp natural nut or seed butter
3 tsp cocoa powder
7 x 1/4 cup plain nuts and seeds
1/4 cup desiccated (dried) coconut
1. In a food processor, blitz the coconut oil, nut butter, cocoa powder and dates. You don’t need to melt the oil. Blitz until it becomes a soft, slightly lumpy liquid.
2. Next, add in the plain nuts, seeds, and coconut. You can use whatever combination you like! Lately, I use 2 x 1/4 cup organic sunflower seeds, 2 x 1/4 organic pumpkin seeds, then 1/4 cup brazil nuts, 1/4 cup almonds and 1/4 cashews.
Blitz again, periodically stirring the mixutre to make sure everything has been processed.
3. Using 2 tablespoons, drop 10-12 equal lumps onto a lined baking tray. Place in the fridge to chill for about 20 minutes, or until solid.
4. Store in a plastic container, in the fridge. These last for six days in our house, because we eat them all!
These Nutter Bombs are paleo, primal, keto, LCHF, vegetarian, gluten-free, dairy-free and sugar-free.
Besides just eating them on their own as a tasty snack with a cup of tea or espresso, why not enjoy a crumbled one over fresh fruit and coconut cream, like Pat and I do?
What is your favourite nutty snack?
What dish is a constant part of your weekly meal prep?