Nut Butter With Sea Salt Food

SEA-SALTED NUT BUTTER CUPS

Steps:

• Line 2 mini muffin pans with foil liners.
• In a small bowl, mash banana with nut butter.
• Place chocolate in second bowl. Microwave on high in 30-second increments, stirring after each, until melted and smooth.
• Drop a scant teaspoon of chocolate into each liner, then spoon 1 teaspoon nut-butter mixture on top. Top with about 1 teaspoon chocolate, spreading to cover.
• Sprinkle each with sea salt and freeze until firm.

NUT BUTTER WITH SEA SALT

Steps:

• Preheat the oven to 350°. Spread the nuts on a baking sheet and toast in oven until golden brown, 10 to 12 minutes. Let cool.
• Blend the cooled nuts with an immersion hand blender such as the Braun MultiQuick 9. Make the mixture as smooth or chunky as you like. Sprinkle with flaky sea salt and serve.
• Serve with sliced fennel, celery sticks, apple wedges, endive, radishes, carrots, or crackers.

CHOCOLATE-PEANUT BUTTER PEANUT CLUSTERS WITH SEA SALT

Steps:

• Line a medium cookie sheet with waxed paper or parchment paper. Set aside.
• Into a medium, microwave-safe glass bowl, place chocolate chips and peanut butter. Melt 30 seconds at a time, stirring in between, until melted and smooth.
• Stir in peanuts until completely coated with chocolate.
• Spoon by teaspoonfuls onto the waxed paper lined cookie sheet. Sprinkle each cluster with salt. Refrigerate for 2 hours or overnight until completely solid.
• Remove clusters from waxed paper and store in an air-tight container at room temperature for one week.