Pip&Nut Coconut Almond Butter - 225g

45.00 SR 51.75 SR

Tax included

SKU: 11119197 Food & Health Oasis for Trading

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Pip & Nut Coconut Almond Butter - 225g

Our Coconut Almond Butter Jar is our original flavour blend and a firm favourite for a reason. Like our classic Almond Butter, we make this using the finest Californian almonds and add some coconut for a tropical twist .

Inside the flavour : 

I’ve been obsessed with making the tastiest natural nut butters since 2013. This Coconut Almond Butter was originally inspired by macaroons, and has become an all-time favourite. 

I hope you love it!

Pip Murray
Founder of Pip & Nut

How to use : 


Peanut butter & jam cheese cake :

Recipe from Big Zuu's Big Eats, full of delicious home cooking with West African and Middle Eastern vibes. 

I don’t think it gets greater than taking classic snacks and combining them with other classic snacks. I’ve always wondered how far can we take PBJ. Well, my friend, we’ve taken it to the next level. That jam on the peanut butter cheesecake is basically mouth heaven .

Method  :

Grease a 20cm springform tin with vegetable oil. To make the base, put the biscuits in a plastic food bag and crush to a fine crumb using a rolling pin or pulse in a food processor until crumbly, then stir in the melted butter and salt to make a sandy mixture.

Using a spoon, press this into the bottom of the tin to make a smooth, even base. Chill in the freezer while you make the filling.

Using a stand mixer or hand whisk, combine the peanut butter, cream cheese, caster sugar and vanilla until smooth and well mixed. In a separate bowl, lightly whip the cream and icing sugar together until very softly whipped, then fold into the cream cheese mixture and mix until well combined.

Spoon the filling into the tin and spread over the base to make a smooth, even layer. Chill for 4–6 hours in the fridge.

To make the jam drizzle, heat together the frozen raspberries and jam in a saucepan over a medium heat. Bring to the boil and cook for 5 minutes or so until thickened, then remove from the heat and cool completely in a bowl.  
When you are ready to serve, remove the cheesecake from the tin, drizzle over the jam drizzle and sprinkle with the peanuts .

Storage advice :

Store in a cool dry place. Once opened, eat within three months (easy!)

Ingredients :

Almonds (70.2%), Coconut (24.5%), Agave Syrup, Sea Salt