Obsessed for weeks with the idea of minty nut butter, I took the plunge tonight. At first I was a worried that it would be too bitter, too strong.
But Leon was standing there, ready and willing to whip the ingredients into submission.
So we attacked that mint extract and cocoa powder, forcing it to coexist with the walnuts and almonds. The result?
Heaven on a spoon.
I called it Peppermint Patty Butter at first, but it tastes more like a Thin Mint. Mmm.. liquid Thin Mints.
Now that’s dangerous.
Peppermint Patty/Thin Mint Butter
2 cups raw walnuts
1/2 cup raw almonds
3 tablespoons cocoa powder
1 tablespoon unsweetened coconut
1/2 teaspoon vanilla extract
1/4-1/2 teaspoon mint extract
1/4 teaspoon salt
Roast walnuts and almonds on separate cookie sheets at 350 for 10 minutes, stirring once. Allow to cool for 5 minutes.
In a food processor, puree nuts, cocoa powder, coconut and dates until a smooth butter forms. This should take about 10 minutes. With the food processor running, add in extracts and salt.