wide awake

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Prepare a strip of baking paper for the almond butter. Caramelise the almonds with sugar, 1 packet of vanilla sugar, cinnamon and 60 ml of water in a pan over medium heat for 8-10 minutes, stirring continuously.

2. 2

   Season with sea salt. Spread the almond mix on the baking parchment, let it cool down for 4-5 minutes. Mix the almonds in a powerful blender for approx. 20 minutes to make puree. Stop the mixer from time to time and press the nuts down with the handle of a wooden spoon.

3. 3

   Important: Do not stop too early! In the end you should have a soft meatball. Take the mixture out of the blender, stir with soft butter until creamy and pour into a clean glass.

4. 4

   For the peanut cream, mix the peanuts, 2 packets of vanilla sugar and 3 tablespoons of oil in a powerful blender for 10-12 minutes until smooth. Do not stop too soon, the consistency must be nice and smooth.

5. 5

   Pour everything into a clean glass.

6. 6

   Either eat both varieties for breakfast in the next few days or wrap them up as a Christmas present for your favourite people. Tip: The peanuts can also be exchanged for cashews or macadamia nuts.