Power Butter

This is a great twist on regular boring almond butter. I took the suggestions from other reviewers and only used 3 tablespoons of coconut oil. I put all of the seeds in the pan at the same time as I didn’t read the recipe until I added them all in. I also added 1/3 cup raw sunflower seeds. I didn’t use the maple syrup because my almond butter already had some sweetness to it. By an hour later, the consistency had set up like regular peanut butter.

• kristiea

• Chicago, IL

• 1/24/2021

I just love it as a energy concentrated, high fiber snack on "Scoops corn chips" from either TJ's or Fritos. I end up making and delighting in about 2 double batches a week!

• charnish9078

• Marin County, CA

• 6/6/2020

I LOVE this stuff! I use it All. The. Time. I put it on english muffins or toast. I top baked sweet potatoes with spoonfuls of it. Tonight I'm thinning it with a little water (?) and using it as a sauce on roasted eggplant. I pour 1/2 batches into jars and keep it in the fridge. After making it a few times, I've tweaked a bit. I usually use a little less oil, depending on how solid the oil is. I've added sunflower seeds in place of chia seeds. I've added many more seeds than the recipe called for. I've made it quite spicy for certain dishes. I simply love this Power Butter.

• BettyRocker

• Los Angeles

• 3/26/2020

Made this after reading the reviews and Used less coconut oil about 4 Tbsp. I make all my own almond butter rather than purchasing it and I prefer the EVOO rather than coconut oil. Also keep mine in the fridge and it does bind up more with the coconut oil but then quickly softens as it warms. Love it on celery and especially apples for part if my lunch or a snack. I also have it on toast with a slice of bacon on it for breakfast!

• ACook4Jeff

• SaddleBrooke, AZ

• 3/9/2020

@GRMCNETT6683. I’m assuming that you are referring to the review from Seattle. It was well written and informative. They said the primary problem was that the finished product was too thin and runny, a critique echoed by the only other person who actually made the recipe. This space is intended for actual reviews, not the generic “gee, that looks so good” pieces which just take up space. I thought the review was totally appropriate.

• gumboboy

• Rochester, NY

• 3/9/2020

有人听说过:“如果你说不出什么好话, don’t say anything at all”?

• grmcnett6683

• Corpus Christi, TX

• 3/9/2020

Really love this. A friend made it and I went home and made it the next day. I started with about three tablespoons of coconut oil. I couldn’t taste it in the final product like I could in my friend’s version, so I just melted another couple of tablespoons and stirred it in at the end. I would guess I ended up using about 5 tablespoons total, not the full 7. It’s definitely runny. I thought it might firm up once the coconut oil cooled down To room temp, but it doesn’t. But this hasn’t been an issue for me at all. Stays on my bread just fine. I have to “scoop” it with apple slices rather than “dip” but I have had zero issue with this.

• meleyna

• California

• 3/4/2020

Nothing special about this. Due to all the coconut oil (7 TBS!!!) the consistency was very 'runny' . Good luck smearing it on top of a rice cake as it would slide right off. I made this to dip apples into as a wholesome energy snack, but again nothing 'stuck' to the fruit and was left naked apple slices. And the taste? Nothing special. The seeds added a nice crunch, but the maple syrup and salt were undetectable while the coconut oil added nothing except more fat. Skip this one and stick with plain rice cakes or apple slices.

• Anonymous

• Seattle, Wa

• 3/1/2020

Tasty

• Anonymous

• 11/3/2022