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Sapphire Butter

No Stomach Left Behind Blog Post
January 28, 2017
No Stomach Left Behind Blog Post

Some days you just need to venture out into an unfamiliar world and create something no one else has done—that’s where this Sapphire Butter comes along. I once purchased a nut or seed (can’t remember which) butter mix similar which included cardamom, and that’s where I got my drive to buy some of this tasty festive powder to make use of it myself.   If you haven’t used cardamom before, it’s like a sweet cinnamon with the prominent front of tea. It’s quite nice and particularly wonderful around the winter season for holiday drinks and treats. Blended in with almond butter, roasted carob, and a dash of cayenne pepper, this salted treat is sure to meet your likes on a slice of gluten free toast, frozen desserts, or simply spooned in the mouth—mm… Sometimes you just gotta let your sapphire out and get crazy with an idea, and don’t worry about a poor outcome—just deal with it as it comes. This stuff is DELICIOUS!

This recipe is for a small batch (about ½ cup) of Sapphire Butter

  • ⅓ cup almond butter
  • 1 tbsp coconut nectar
  • 2 tsp sunflower oil
  • 1 tsp carob powder
  • 1 tsp cardamom
  • ¼ tsp salt
  • a pinch of cayenne pepper


  1. In a small bowl add almond butter and coconut nectar, then blend.
  2. Add cardamom and salt, then blend (this order is important as the taste changes through each stage)
  3. Now infuse the sunflower oil, 1 tsp first, observing the consistency as you blend.
  4. Then supplement in the carob powder, noting that the overall mixture will then become dry.
  5. Add the remaining teaspoon of sunflower oil, blending to the appropriately desired “butter” texture, adding additional sunflower oil if necessary.
  6. Dash on top the cayenne pepper and mix to taste.


* Tastes great just dipped and eaten with plantain chips! 😋

** For more tasty treats and desserts, simply click on the “desserts” tab under the menu!  Have a lovely day!! 😃

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