Nut butters are an obvious choice for sustained energy because they're densely packed with fat and protein. However, nuts aren't the best food to consume in large quantities because of their phytic acid (see this article for an explanation), and unfortunately it's easy to overdo it when consuming nut butters.
A solution I've found was inspired by Nora Gedgaudas's Nut Ball Snackers. The idea is basically to blend nut butters with pastured cow butter and some other things like shredded, unsweetened coconut and chia seeds to dilute the nuts and add a healthy dose of fat from another source. I store mine in a small snap-lock plastic tupperware and eat spoonfuls of it at a time or dip carrots or apple slices in it. It fills me up and keeps me going for a LOONG time.
I think this recipe (at least when made with sunflower seed butter) tastes a bit like cookie dough, but even more buttery. This recipe has undergone a couple name changes, each of them not that great (originally "Nut Butter Butter" - yes, that's two "butters" - and the equally exciting "Coconut Nut Butter") I have now renamed it to a more fitting description of the delicious sweet butteriness it truly is!
2 cups nut or seed butter (my favorite to use is sunflower seed butter)
1 lb. pastured butter
1 cup shredded, unsweetened coconut
1/2 cup chia seeds or sesame seeds
1 tsp. vanilla extract
1/2 tsp. sea salt
Throw it all in a food processor or blender and blend away!
*A note on packing - just like real butter, this cookie butter has no qualms about melting all over your backpack in the heat. So I recommend either packing it in a snap-lock tupperware, or using a Ziplock bag around the tupperware it's in. Or if you just put it in a Ziplock to start, double-bag it.
A solution I've found was inspired by Nora Gedgaudas's Nut Ball Snackers. The idea is basically to blend nut butters with pastured cow butter and some other things like shredded, unsweetened coconut and chia seeds to dilute the nuts and add a healthy dose of fat from another source. I store mine in a small snap-lock plastic tupperware and eat spoonfuls of it at a time or dip carrots or apple slices in it. It fills me up and keeps me going for a LOONG time.
I think this recipe (at least when made with sunflower seed butter) tastes a bit like cookie dough, but even more buttery. This recipe has undergone a couple name changes, each of them not that great (originally "Nut Butter Butter" - yes, that's two "butters" - and the equally exciting "Coconut Nut Butter") I have now renamed it to a more fitting description of the delicious sweet butteriness it truly is!
2 cups nut or seed butter (my favorite to use is sunflower seed butter)
1 lb. pastured butter
1 cup shredded, unsweetened coconut
1/2 cup chia seeds or sesame seeds
1 tsp. vanilla extract
1/2 tsp. sea salt
Throw it all in a food processor or blender and blend away!
*A note on packing - just like real butter, this cookie butter has no qualms about melting all over your backpack in the heat. So I recommend either packing it in a snap-lock tupperware, or using a Ziplock bag around the tupperware it's in. Or if you just put it in a Ziplock to start, double-bag it.
Another fantastic idea! I'm very happy I stumbled across your blog!
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