Tag Archives: almond butter

Almond and Cranberry ‘Ice Cream’ Protein Bars

Too delectable, amazingly ice-creamy, absolutely vegan and pretty simple to make. These will make you go nuts and become your favorite breakfast or snack.
Perfect as a pre-workout or post-workout meal as they have a high amount of protein and fiber in them.
As simple as putting a few ingredients together and stirring them together. I used to spend a lot on protein bars but now I don’t waste my money on preservative filled ones anymore!
After making these beauties with whole, natural ingredients I never went back to the store bought bars. The packaged ones don’t taste like almond and cranberry ice-cream so why would I go back, right?

Almond and Cranberry ‘Ice-Cream’ Protein Bars

Prep time Cook time Total time
10 min 0 mins 10 mins

Easy to make 10 minute protein bars that are with no refined sugar or oil.

Category: Desserts, High Fiber, Breakfasts, High-Protein, Snacks, Vegan
Serves: 12-14 Protein Bars



  • 4 tbsp Almond Butter, Unsweetened, No Added Oil
  • 4 tbsp Honey
  • 1 Cup Muesli/Granola
  • 1/2 Cup Dried Cranberries/Sultanas
  • 1/2 Cup Almonds
  • 1 and 1/2 tsp Cinnamon Powder
  • 1 tsp Cardamom Powder
  • 1/2 tsp Himalayan Pink Salt



  1. Add the almond butter, honey, salt and spices in a bowl and stir until combined.
  2. Blend the almonds and cranberries till roughly broken (optional).
  3. Add the muesli/Granola, the nuts and the dry-fruits in the bowl and mix well.
  4. Put it on a parchment paper and level out with a spatula to 1/2 inch thickness.
  5. Freeze for 1 hour and cut into pieces.
  6. Freze for another 1-2 hours and enjoy your delicious ice-cream protein bars.
  7. Store in the freezer separated by parchment paper.

Homemade Healthy Nut Butters

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If you’ve never made nut butters at home, you’re missing out! Once you make these real butters you’ll never want to go and get the store bought artificial ones. Here is a recipe for homemade, preservative free nut butters which do not have any added oil or sugar in it! Just the sultry awesomeness of peanuts, almonds and cashews.


Nut butters are generally considered pretty healthy but people often overlook the amount of added sugar and unnecessary oils they are adding to their bodies with the commercially sold products. Nuts are naturally rich in proteins and healthy fats and adding extra oil and sugars to them doesn’t really make sense to me and just takes away from the natural flavor nature has bestowed us with.

These nut butters easily replace cream in sauces, soups and gravy and add a depth and dimension to the flavor and texture of the food. They are absolutely delicious on their own but also make great companions with fruit or some honey on toast, they are luscious and absolutely worth indulgence.

Extremely easy to make and require just the nuts, an oven and a blender. If you don’t have an oven you can also roast them in a pan on low heat without any oil, moving them around till they are golden-brown.

Then all you have to do is let them cool and transfer to a blender and blend them for 4-5 minutes on medium speed scraping off the edges every minute or so.

Let’s so this.


First blend looks like this.


The oils are starting to bind everything together.


Oh yeah! The sacred spiral.


Your luscious beauty is ready!


I will be using these fabulous nut butters in many of my future recipes as they are extremely healthy and rich in good fats and high in proteins.  I’ve been making these since a few months following this recipe. But I’ve found that just roasted nuts work exceptionally well on their own, because they are too glorious already to be added any sugar or oil to. I do add a little Himalayan pink salt to bring out their natural flavors. Okay enough said, go and make this awesomeness.New one 2


Homemade Nut Butters

Prep time Cook time Total time
15 mins 15 mins 30 mins

Homemade nut butters from scratch without any additional sugar or oils.

Category: Gluten Free, Breakfast, Condiments, Vegan
Serves: 4

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  • 2 cups Peanuts
  • 2 cups Almonds
  • 2 cups Cashews
  • 1/2 tsp Pink Salt, for each batch
  • 2 tbsp honey, for each batch (optional)



  1. Toast the babies in separate batches in a 175°C (347°F) preheated oven for 5 to 10 minutes or until golden. If you don’t have an oven you can also roast them in a pan without any oil, moving them around continuously till they are golden-brown.
  2. Then all you have to do is let them cool and transfer to a blender and blend them for 6-7 minutes on medium speed scraping off the edges every minute or so.
  3. Add 1/2 teaspoon Himalayan pink salt to every batch of 2 cup nuts. I like using this salt in most of my recipes but you can replace it with rock salt if you want.


* Store in air tight jars and refrigerate for 2-3 months.