Month: September 2017

Coconut Almond Bonbons

What is sweet, and what is salty? This simple question can yield a wide variety of answers depending upon whom you ask. How you perceive sweet, sour, bitter, or salty depends upon both your genetics and other factors you have been exposed to.  There are talented individuals that educate their palates to distinguish between numerous subtle tastes beyond just those for primary tastes we tend to use to describe what we eat. Can you imagine taking a bite of a risotto for example and being able to list each ingredient precisely simply through taste? Regardless of how intricate you can describe your taste sensations, it is something you’ve developed over the years. A child who has never tasted a lemon for example, may think that an orange tastes sour. Once that children awaken and expand their palates, they can better classify different food tastes.

So, why are we discussing taste palate ranges you may wonder? Today we are sharing a recipe for bonbons. Bonbons, a word of French origin, is defined by Webster’s dictionary as a candy with chocolate or fondant coating and fondant center that sometimes contains fruits and nuts. The expectation when you bite into a bonbon is one of sweetness. However, for a more educated palate, the desired experience just may include a nutty taste combined with some slight bitterness of cacao and a sweet undertone that gives your tongue an exuberant panoply of flavors. That experience sounds much more satisfying than simply splurging through a barrage of sugar. Therefore, our recipe will highlight the coconut, cacao and almonds versus the sugar. We suggest you re-define your senses s bit prior to indulging in this treat, perhaps by drinking a glass of water and/or eating a saltine cracker, just as professional taste testers often do as part of their preparational rituals. This will allow you to clear your mind from prior expectations and allow your brain to create new connections as you taste each flavor separately and then in symphony as they are so well combined in this bonbon.

Through practicing this sequence often, you will be slowly educating your taste palate to require less sugar to define something as “sweet.” If you haven’t deciphered the health benefits yet for this practice, here is it in plain words: You will eat less refined sugar and still enjoy what you eat!

Our recipe for Coconut Almond Bonbons uses maple syrup as a sweetener, but only 3 tablespoons. This moderation is what gives the other ingredients a chance to shine through individually. It is also a vegan and gluten-free recipe. You can easily substitute the Once Again Almond Butter with cashew, peanut butter, sunflower seed butter or even tahini, if you would like to experiment. Each one will give you a completely different bonbon. For a party or event, consider making a few with each different nut or seed butter and then using different sprinkled toppings to decorate them. When you make these, please share a picture your creations with us on social media and tag us @onceagainnutbutter. We love sharing your results with our community.

Coconut Almond Bonbon from Once Again Nut Butter

Coconut Almond Bonbons

¼ cup of Once Again Almond Butter

¼ cup of coconut flour

3 tablespoons of coconut oil

3 tablespoons of maple syrup

2 tablespoons of cacao powder

Mix Once Again Almond Butter and coconut flour, place it in molds, or roll it into small balls. Now mix coconut oil, syrup and cacao powder. Dip each one into chocolate mix, or pour mixture in molds. Place bonbons in the freezer for 45 minutes, allowing them to set. Remove bonbons from the freezer for 5 minutes before enjoying them. Store them in the freezer in an airtight container for up to one week.

Lemon Cashew Bars

Summertime and ice-cold lemonade go together like hot dogs on 4th of July! As we enter warm season, our taste buds gravitate toward citrus and berries, barbecues, and frozen treats. At the same time, lemons become a more frequent addition to our dishes during these sultry months of the year. Perhaps our bodies just know how much we need the extra fluid, electrolytes and vitamin C, which are all present in citrus.  This may explain our cravings for such tangy-sweet flavors.

You can substitute lemons for limes and vice versa, as your imagination commands. They are both very acidic but have pleasantly different tastes and aromas. As a matter of fact, most people can discern the distinct scents of lemon or lime while blindfolded. Fragrance aside, lemons have a slightly higher content of vitamin C when compared to limes.

When using these jewels of nutrition as ingredients in recipes they behave alike but provide distinct flavor results. For example, when looking to boost a sweet tang, lemons may work best; however, if the objective is to dull down a bit the sugar in a recipe,  limes will be a better fit.

Our Lemon Cashew Bars recipe was originally created with lemons, but recently tested using limes instead, and the results were just as delicious! The Lemon Cashew Bars are slightly less sweet- tasting than the ones prepared with limes when nothing else was modified. These bars are so easy to make, allowing you to stock up your refrigerator all summer long. That way you won’t be caught without a healthy snack anytime during your busiest days, and they can also be conveniently and neatly away for a picnic or car trip. You may find similar bars on grocery store shelves, but don’t be if surprised your homemade versions taste so much better! The secret is in the citrus zest, and of course, the top-quality ingredients you use at home. Just 4 ingredients, a food processor and your refrigerator— that’s all you’ll need! Let us know which homemade version you prefer, the lime or lemon? We are ready to experiment with orange and grapefruit as well. What do you think?

Lemon Cashew Bars

Lemon Cashew Bars

¾ cup of dates

2 tablespoons of lemon juice

Zest of one lemon

½ cup of Once Again Cashew Butter

½ cup of raw cashews

Using a food processor, start by combining the dates and lemon juice. Pulse until you achieve a homogeneous mixture. Then add the cashew butter and cashews. Lastly, add in the lemon zest. Place mixture in a baking pan about 4 x 8 inches in diameter, lined with parchment paper. Set in refrigerator for 4 hours, or for just 1 hour in freezer. Cut into bars and store in airtight container in refrigerator for up to 10 days.