Creamy Avocado Nut butter with Fresh Fruit [Dairy free, Gluten free, Sugar free]
In the not so distant past, I used to avoid avocado like the plague – I didn’t find it appealing to say the least. As I’ve waded my way through healthier foods, I find that fresh, ripened avocado has more uses than just guacamole, which is the only way I could eat avo, the spicier, the better 🙂
Looking for ways to improve the taste that works for me, just returning from a vacation from the lowveld of South Africa, where the best avocado’s (in my opinion) are grown, and with a loot of the freshest hand picked avo’s, this Sunday breakfast saw an infusion of the buttery avo with a tablespoon of fresh, home made raw cashew butter. The cashews were bought from the tiny town of Hazyview, home to the Kruger National Park. These were raw Mozambican cashews that made it’s way across the border into Hazyview. Just a handful, pan toasted and blended into a creamy and rich textured nut butter.
As we move into Spring time in South Africa, this avo-nut butter combination is an amazing tasting one, that will add an amazing taste spin to pancakes or fruit – a breakfast, dessert or snack option, just to eat by the spoonful, it’s one that will appeal to the palate of avo and nut butter fans, an interesting and healthier taste difference to avocado’s. I suppose the ultimate would be the addition of coconut cream, a medjool date or a smidgeon of raw honey, and raw cacao, blended, with a sprinkling of raw nuts of choice. On its own, just with the nut butter, impressed me loads 🙂
You determine the quantity and taste preferred and blend away.