I haven’t eaten sugar in ONE WHOLE WEEK.
I won’t talk your ear off about.
Part of me is doing this because there’s a challenge with my local gym but another part wants to see if I can really do it. If I’m being honest with myself, my sugar intake has been through the roof these past few months.
So yea, let’s have a go.
To be clear, I’m breaking all sorts of rules that go along with this nutrition plan – like “no coffee” (b*tch pls) and no alcohol (just a little). Still gotta live my life.
In celebration of my one week mark – I’m sharing one of my favorite little spreads from inside the most sugar-laden cake I’ve ever made – The Almond Joy Cake.
This cake was pure insanity from the moment I sat down to write it out.
…four different fillings…
…two days of baking…
…and a hidden surprise with candied almonds
It turned out better than I’d hoped for, but let’s be honest, we can’t eat Almond Joy Cake every day. I didn’t sleep for 2 days after a slice of that puppy.
There’s one layer from this cake I’ve made time and time again – and that’s Almond Joy Butter.
Here are my favorite things about it:
It doesn’t have any sugar in it and that includes the usual hidden suspects like honey, agave, maple, etc.
It perfectly blends the most compatible flavors in the world – coconut, chocolate, andalmond.
IT GOES ON EVERYTHING.
Got the awkward ends of a loaf of bread leftover? Throw it on. Oatmeal? Obviously. Got a spoon lying around? I think you know what to do.
You’re going to want to slather this luscious butter on everything in your kitchen.
You’ve been warned.
Almond Joy Butter
Start making 30 minutes before you want Almond Joy Butter
1 cup almonds
½ cup unsweetened coconut flakes
1 ½ Tbsp cocoa powder (or cacao powder if you wanna super-charge the health benefits)
½ tsp vanilla extract
Tiny pinch of salt
Start by roasting the almonds in the oven at 300F for about 11-13 minutes. You’ll smell them when they’re done.
Let the almonds cool slightly then blend in a food processor. You can get some really little powerful ones on Amazon. I had this one for about 5 years till I cracked the bowl and decided to upgrade for a bigger one.
Blend the roasted almonds until you’ve got something that looks like almond butter, about 5-10 minutes. Add your other ingredients and continue blending for 5-10 additional minutes.
Pour into an airtight container and store in room temp for up to a month or so. Lick the bowl clean.