Pip & Nut Smooth Almond Butter

Pip & Nut Almond Butter 1kg is a delicious blend of freshly roasted almonds, expertly crafted into a silky-smooth almond butter. With an Almond Butter 1kg in your cupboard, you'll never run out of a delicious and nutritious way to start your day, for a quick breakfast, healthy snack or a flavourful addition to your dinner.

Natural Nuttiness, Single Origin Almonds

Pip & Nut Smooth Almond Butter is a deliciously moreish blend of freshly roasted almonds, expertly crafted into a silky smooth almond butter.

Made from only two ingredients, a sprinkle of sea salt complements the specially selected Californian almonds.

Stock up your cupboards with a 1kg tub of Pip & Nut almond butter, ready to brighten your breakfast, lunch or dinner.

Tasting is believing.

United Kingdom

Just natural nut oils, stir before use as they can separate.

Tub

Lid - Recycle; Tub - Recycle

Full Product Name:
Smooth Almond Butter

Storage:
Store in a cool, dry place. Once open, eat within 3 months (easy!).
See lid for best before date

Usage:
66 Servings

Additional Information:
Carbon Neutral Company*
*Our ambition is to be net zero, by reducing our total carbon emissions. In the meantime, we're offsetting our emissions and have been carbon neutral since 2021. Learn more at pipandnut.com/impact

Certified B Corporation - Being a certified B Corp means Pip & Nut are committed to being better for the environment, our workers and communities.

Californian Almonds (99.6%), A Sprinkle of Sea Salt

Contains Almonds, May Contain Nuts
Not suitable for Tree Nut allergy sufferers.

No Added Sugar

Pip & Nut

Pip & Nut Ltd,
The Nest,
2.08 Tea Building,
56 Shoreditch High St,
London,
E1 6JJ.

Inniscarra,
Main St,
Rathcoole,
Dublin,
D24 E029.

Say Hello:
Pip & Nut Ltd,
The Nest,
2.08 Tea Building,
56 Shoreditch High St,
London,
E1 6JJ.

Inniscarra,
Main St,
Rathcoole,
Dublin,
D24 E029.
thekernel@pipandnut.com

Get creative in the kitchen! Try in a Blueberry and Almond Breakfast Muffin. You'll need:

80g almond butter
200g Greek yoghurt
1 large ripe banana, cut into chunks
1 large egg
1 tsp vanilla extract
120g light brown sugar
220g plain (all-purpose) flour
50g rolled oats
1 tsp baking powder

For the topping:
½ tsp bicarbonate of soda (baking soda)
½ tsp salt
65g blueberries
75g medjool dates, pitted and chopped
For the Topping:
2 Tbsp light brown sugar
50g flaked (slivered) almonds
2 Tbsp seeds, such as sesame, poppy, pumpkin or sunflower

Preheat the oven to 160°C/325°F/gas mark 3. Line a muffin tray (or trays) with muffin cases or squares of baking parchment.

Put the almond butter, yoghurt, banana, egg, vanilla and sugar into the bowl of a stand mixer and beat well until the mixture forms a batter. Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. Stir in the blueberries and dates, using a wooden spoon.

Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked (slivered) almonds and seeds.

Bake for 20-25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container. Makes 12-14.

Enjoy!