Posts

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!

 

homemade watermelon slushie

Summer wouldn’t be summer without watermelons! They’re cool and refreshing on their own, but they also make AMAZING, thirst-quenching slushies.

This frosty, watermelon slushie recipe is pure summertime in a glass!

Slushies bring back a lot of memories from my childhood! I used to drink them all the time, but I never made my own. When I first made this slushie, I gulped it down so fast I got a brain freeze, just like when I was a kid! 🤪

You will love this recipe because:

  • it’s healthy.
  • it’s great for kids.
  • there’s no added sugar.
  • it’s refreshing.
  • it’s SO easy to make.
  • it’s DELICIOUS!!!

To make it, you only need some watermelon and a little water. That’s literally it!

It can’t get any easier than that!

homemade watermelon slushie

If you want, of course, you could add a few other ingredients to kick it up a notch according to your preferences. Here are some ideas:

Sweetener: Depending on how ripe the watermelon is, you may not need to add any sweetener. But, if it’s not that sweet, you could add a little sugar, stevia, maple syrup, or honey. 

Lemon/Lime: You could use a little bit of lemon or lime juice to add a little tang and enhance the flavor.

Mint: I love mint! You could blend a few leaves to the slushie to make it even more refreshing, if you like!

HOW TO FREEZE WATERMELON

1 Cut the watermelon into even-sized cubes and remove any seeds.

2 Place the watermelon cubes on a baking sheet lined with parchment paper. 

3 Freeze for about 1-3 hours and then make the slushie or freeze overnight and make the slushie the next day.  I prefer freezing it overnight.

HOW TO MAKE EASY HOMEMADE WATERMELON SLUSHIE

1 Put the frozen watermelon in a food processor (or a high-powered blender).

2 Add a splash of water and blend.

That’s it!

homemade watermelon slushie

 

WATERMELON SLUSHIE VARIATIONS

Even though this slushie is great as is, there are lots of different variations you may want to try. 

  • You can use basil instead of mint. I think basil goes really well with watermelon.
  • You can add some strawberries. I also think blueberries would be nice, too. Of course, it would be better if the berries were frozen, but fresh would also work.
  • Coconut milk would give it a really nice tropical twist.
  • For those who drink alcohol, a splash Ouzo would add a nice Greek touch. You could also add Vodka, white wine, or your favorite liquor.

TIPS FOR SUCCESS

  • I have made this without freezing the watermelon, but it turned out more like a juice, rather than a slushie. For best results, freeze the watermelon overnight before you make the slushies.
  • Start off by pulsing for about half a minute and continue until there aren’t any big chunks left, or it reaches the consistency you like. If it’s a bit too thick, you could add a little bit more water. You don’t want to overblend the mixture, though, otherwise it will end up too watery.
  • It’s best served immediately.

I hope you enjoy this recipe!

Looking for more summer recipes? You may also enjoy my Easy No-churn Vanilla Ice Cream (+ Secret Ingredient) or my Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)!

Let me know how this easy homemade watermelon slushie turned out for you in the comments below! I’d love to hear from you!

~Voula 😀

 

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!
Course: Dessert, Drinks
Cuisine: American, Greek
Keyword: healthy, watermelon, slushie, frozen, vegan, refined sugar free
Servings: 2 -3

Ingredients

  • 2 cups watermelon, cubed
  • about ½ cup water
  • lemon/lime slices (optional)
  • fresh mint sprigs (optional)

Instructions

Freeze the watermelon

  • Cut the watermelon into even-sized cubes and remove any seeds.
  • Place the watermelon cubes on a baking sheet lined with parchment paper. 
  • Freeze for about 1-3 hours or overnight. I usually freeze the cubes overnight.

Make the slushies

  • Put the frozen watermelon cubes in a food processor (or a high-powered blender) and pulse for about half a minute, adding a splash of water. Continue until there aren’t any big chunks left, or it reaches the consistency you like, adding more water if necessary. Don't overblend.
  • Serve immediately.
  • If you like, garnish with lemon/lime slices and fresh mint sprigs.
  • Enjoy!

Notes

© Pastry Wishes
Please follow and like us:

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!

strawberry mint sorbetSummers in Greece are HOT! So when strawberries are in season, I love making this easy strawberry mint sorbet. It’s sweet, slightly tangy, yet cool and refreshing at the same time! This healthy summer snack is a perfect way to beat the heat!

What is sorbet?

Sorbet is a combination of pureed fruit or fruit juice, and a sweetener which is then frozen. It’s typically made without eggs or milk. Classic sorbet is usually made with a simple syrup consisting of sugar and water.

This recipe, however, is much healthier because it’s made with honey! For a vegan sorbet, just replace the honey with maple syrup!

What you’ll need to make strawberry mint sorbet

  • Strawberries: I use fresh strawberries.
  • Sweetener: I use good quality Greek honey. For a vegan option, use equal amounts of maple syrup, instead.
  • Mint: I use fresh mint leaves.
  • Lemon juice: It really adds a nice tanginess.
  • Liquor: I use Vodka, but you could use your favorite liquor of choice.

How to make strawberry mint sorbet.

There are two different methods I’ve used to make this sorbet.

Method #1

This method is for those who don’t want any seeds or pieces of fruit or mint in their sorbet.

All you do is put all the ingredients in a food processor or blender and process until smooth.

Taste and adjust the sweetness, adding more honey/maple syrup if needed.

Strain the mixture using a fine mesh strainer or sieve, pressing the pulp with a spatula. Discard whatever remains in the strainer.

Line a baking sheet with parchment paper and pour the sorbet mixture onto it. Make sure you evenly spread the mixture on the tray. Then put the tray in the freezer for about 2-3 hours.

After it has frozen, take the tray out of the freezer and break it into small chunks. The chunks should be small enough to fit into your food processor or blender.

Blend or process the pureed chunks using a spatula to scrape the sides and push all the chunks down so that they’re all well blended.

Put it in a freezer-safe container and put it back in the freezer for about 1-2 hours or until frozen.

Method #2

This method is my favorite because it’s quicker and easier! It doesn’t involve any straining, so all the pieces of fruit and mint are in it. Personally, I like the seeds and the tiny pieces of mint and I think they’re healthy. It’s the method I used for all the pictures, too. That’s why you can see the tiny pieces of mint in all the pictures!

Here’s how to make it:

strawberry mint sorbet

Then you put it in the freezer for about 1-2 hours or until frozen.

Why use Vodka in sorbet?

I use Vodka because alcohol reduces the sorbet’s freezing point and it prevents the sorbet from freezing solid. So, the more alcohol you add, the softer the sorbet, which means it can melt fast. That’s why I use a small amount of Vodka. Also, you cannot taste the Vodka at all in the sorbet; I only use it to help give the sorbet a smoother texture and to prevent any ice from forming.

strawberry mint sorbet

 TIPS FOR SUCCESS

  • Use the best fruit you can find.
  • I really love mint, that’s why I use quite a lot in this recipe. If you’re not crazy about mint, I suggest starting out with a few mint leaves and then tasting the processed/blended mixture to see if you want more. Of course, you could reduce the amount in the recipe or omit it altogether. You could also use basil leaves, instead.
  • Instead of Vodka, you can use your favorite liquor of choice, just keep in mind that it might affect the overall flavor of the sorbet. I use Vodka because you can’t taste it in the sorbet at all, but other liquors might have an aftertaste.
  • Before freezing, cover the sorbet mixture with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid. The plastic wrap together with the lid/aluminum foil will prevent ice crystals from forming and it will also protect the sorbet from absorbing odors.

I hope you enjoy this easy strawberry mint sorbet!

~Voula

Let me know how this  Easy Strawbery Mint Sorbet turns out for you in the comments below. I’d love to hear from you!

strawberry mint sorbet
Print Recipe
5 from 1 vote

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: easy,, frozen dessert, no refined sugar, no sugar, honey, maple syrup,, strawberry mint, sorbet,, vegan option
Servings: 3 - 4 (about 1/2 a quart/liter)

Ingredients

  • about 15 strawberries (350g / 12.3 oz) washed, stems removed
  • 1-2 tablespoons honey or maple syrup (plus more to taste)
  • a handful of fresh mint leaves (10 g / 0.4 oz)
  • 1 tablespoon lemon juice
  • 1 tablespoon Vodka (or your favorite liquor of choice)

Instructions

  • Put all the ingredients in a food processor or blender.
  • Process/Blend until smooth. Taste and add more honey/maple syrup or mint if necessary.
  • Pour into a freezer-safe container. Even out the mixture.
  • Cover with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid.
  • Put it in the freezer until it’s frozen (about 1-2 hours).
  • Garnish with fresh mint leaves.
  • Enjoy!

Notes

Store in the freezer for up to 2 weeks.
The recipe can easily be doubled.
© Pastry Wishes

 

 

 

 

Please follow and like us:

HOW TO MAKE ANCIENT GREEK SESAME BARS (Pasteli)

These delicious sesame bars have been a part of the Greek culinary tradition since ancient times! You only need 2 ingredients to make this nutritious, ancient Greek superfood known today as Pasteli!

ancient greek sesame bars with honey

Pasteli is a classic, Greek snack! Not only is it delicious, but it’s healthy, too!  It’s an incredible treat dating back to ancient Greece!

Sweets in ancient Greece

In ancient Greece, honey was believed to have come from the gods. It comes as no surprise that the ancient Greeks used honey for so many things since granulated sugar did not exist in ancient Greece; it arrived many centuries later. One popular honey and sesame seed delicacy was called Sisami (pronounced see-SA-mee), which is basically what modern-day Greeks refer to as Pasteli.

What is Pasteli?

Pasteli (pronounced pa-STE-lee) is a bar made with sesame seeds and honey. Various ancient Greek texts mention it, including Homer’s Iliad, where it was popular among the warriors. The father of history, Herodotus, also referred to it as “sweet cakes of sesame and honey”.

Variations of Pasteli today

Today, there are variations of Pasteli in the Middle East and around the Mediterranean, too.

In Greece, there is Pasteli made with sugar and/or a combination of nuts and spices. Pasteli made with sugar is hard and crunchy, almost like brittle. Pasteli made with just honey is much softer and chewier.  The recipe in this post uses honey instead of sugar.

Why I think you’ll love this homemade pasteli:

  • There are only 2 main ingredients, with a few optional add-ins.
  • It’s quick.
  • It’s pretty straightforward.
  • It’s very healthy.
  • It tastes great!

The health benefits of Pasteli

Sesame is known to be a great source of fiber, plant protein, and B vitamins. Pasteli is also rich in antioxidants, which are beneficial for overall health.

What you’ll need to make Pasteli

All you need is honey and sesame seeds. I always use good quality Greek honey. I briefly talk about the benefits of Greek honey in this post. Whenever I make desserts with honey, I find that the quality of the honey really makes a huge difference in the overall flavor. So, if you can’t get Greek honey, get the best honey you can or one you like!

How do you make Pasteli?

Different parts of Greece use different methods. Some areas make Pasteli in large metal pots and then the mixture is poured over a large marble slab or wooden board. Then it’s evened out and beaten with a wooden pin to the desired thickness.

Of course, these traditional methods aren’t really ideal for an ordinary kitchen! I have found a much easier way to make it at home.

First of all, I use a nonstick frying pan. It makes cleanup A LOT easier. I also like putting the pasteli in a square pan lined with parchment paper. That way, I can just lift it out and then cut it when it’s ready.

Here’s what I do:

pasteli steps

If you don’t mind uneven slices, don’t use a pan at all! You can just spoon it onto a large sheet of parchment paper, but don’t touch it with your bare hands because it’s very hot!

Why use a pan?

A pan lets me make Pasteli as thick as I want. For example, a small pan will make thicker bars, whereas a larger pan will make thin ones. For this recipe, I used a 9 ½ inch (24.5 cm) pan and the bars came out to about ½ an inch (1 cm) thick. So, if you’re going to use a pan, pick one depending on how thick or thin you want your bars to be.

pasteli ancient greek sesame bars with honey

Add-ins

Here are a few ideas for add-ins to add more flavor:

  • orange or lemon zest
  • almonds, peanuts, or pistachio nuts
  • ground nutmeg
  • wine
  • black pepper – Ancient Greeks used to put a lot of black pepper in a sweet called gastris! Some parts of Greece today still add black pepper to Pasteli! You might want to give it a try!

 TIPS FOR SUCCESS

  • I toast the sesame seeds in a nonstick pan, but you could toast them in the oven (350°F / 180°C) for about 15 minutes.
  • Don’t overcook the Pasteli, otherwise it may become hard.
  • When you spoon the mixture into the pan, don’t touch it! It’s very hot!
  • Cut into bars or squares after about 15-20 minutes. If you wait longer than that, it will be too hard to cut.
  • Store it in an air-tight container at room temperature with sheets of parchment paper between each bar to prevent them from sticking together.

Let me know how this Pasteli turned out for you in the comments below!

I’d love to hear from you!

~Voula

pasteli ancient greek sesame bars with honey
Print Recipe
5 from 1 vote

HOW TO MAKE ANCIENT GREEK SESAME BARS (Pasteli)

These delicious sesame bars have been a part of the Greek culinary tradition since ancient times! You only need 2 ingredients to make this nutritious, ancient Greek superfood known today as Pasteli!
Prep Time5 mins
Cook Time6 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Greek
Keyword: ancient Greek, healthy, refined sugar free, honey, sesame

Ingredients

  • 200 g (7 oz) sesame seeds
  • 200 g (7 oz) good quality (Greek) honey
  • a pinch of salt
  • 1-2 teaspoons lemon zest
  • 1/4 teaspoon ground cinnamon

Instructions

  • Line a pan with parchment paper. Set aside.
  • Lightly toast the sesame seeds in a nonstick pan, until light golden brown. Put the toasted seeds in a bowl. Set aside.
  • In the same nonstick pan, heat the honey on medium heat until it bubbles and foams.
  • Add the seeds and all the remaining ingredients and stir continuously until the mixture thickens and isn't runny (about 5-6 minutes).
  • Pour the mixture into the prepared pan and even it out with the back of a spoon. DON'T TOUCH THE MIXTURE WITH YOUR BARE HANDS - IT'S VERY HOT!
  • Put a piece of parchment paper on top and press down to flatten and even out the surface.
  • After about 15-20 minutes, it should easily bend and hold its shape. Lift it out of the pan and cut into bars or squares.
  • Store in an airtight container at room temperature with pieces of parchment paper between each bar/square.
  • Enjoy!

Notes

  • Instead of toasting the sesame seeds in a nonstick pan,  you could toast them in the oven (350°F / 180°C) for about 15 minutes.
  • Don't overcook the mixture, otherwise it may become hard.
  • Cut the Pasteli into bars or squares after about 10-20 minutes. If you wait longer than that, it will be too hard to cut.
  • Pasteli is best on the day it’s made. It becomes a little bit harder the next day, but it still retains its chewiness.
© Pastry Wishes

 

Please follow and like us:

HEALTHY TAHINI BREAKFAST COOKIES – VEGAN, GF, REFINED SUGAR FREE, OIL FREE

These healthy tahini breakfast cookies are soft and chewy and made with wholesome ingredients. They are also vegan, naturally gluten free, refined sugar free, oil free, and totally fuss-free!

healthy tahini breakfast cookies

Cookies for breakfast?  Of course!  Don’t worry; no one will scold you for having these cookies for breakfast! Trust me!

These healthy tahini cookies are a great way to start the day. And they are a cinch to make!

healthy tahini breakfast cookies

You’ll absolutely fall in LOVE with these tahini breakfast cookies because they are

  • incredibly easy to make.
  • nutritious.
  • made in only one bowl.
  • customizable.
  • perfect for both lunch boxes AND cookie jars!
  • great for grab-and-go mornings!

WHAT YOU’LL NEED

Tahini: I use sugar free organic Greek tahini.

Oats: I use old-fashioned oats.

Nuts: I use walnuts.

Maple syrup: It really has a nice, rich flavor without making the cookies overly sweet.

Spices: I use a combination of cinnamon, ground nutmeg, and ground cloves. I think they go great with maple syrup!

Vanilla: I use pure vanilla extract.

Fruit: I use dried cranberries.

HOW TO MAKE HEALTHY TAHINI BREAKFAST COOKIES IN 4 EASY STEPS

STEP 1

Put all the ingredients in a large bowl and mix until well combined using a silicone/rubber spatula.

STEP 2

Form balls with a cookie scoop or spoon, about 25 g / 0.88 oz each and place them on a baking sheet.

STEP 3

Gently press each ball with the palm of your hand to flatten them slightly.

STEP 4

Bake.

That’s literally it!

healthy tahini breakfast cookies

 TIPS FOR SUCCESS

  • I suggest weighing each ball of dough so that the cookies bake uniformly. For this recipe, each piece of dough I weighed was around 25 g / 0.88 oz each, which resulted in 16 cookies.
  • Don’t make these cookies too flat. There aren’t any leaveners in them, so they won’t puff up or rise much in the oven.
  • These cookies tend to turn light brown on the bottom, rather than on the edges. So, I wouldn’t bake them longer than suggested. This way they stay soft and chewy, even a few days later. If you overbake them, they’ll get hard.

CUSTOMIZABLE VARIATIONS

  • Honey: You could replace the maple syrup with honey, but keep in mind that it will be a bit sweeter.
  • Add-ins: Feel free to add in some of your favorites, like raisins, shredded coconut, chopped almonds, dried apples or apricots! OR…chocolate chips!! The sky’s the limit, really!
  • Flavorings: Orange or lemon zest would bring out a nice citrus flavor.

I hope you enjoy these healthy tahini breakfast cookies!

~Voula

Let me know how these healthy tahini breakfast cookies turn out for you in the comments below! I’d love to hear from you!

WANT TO TRY MORE HEALTHY RECIPES? Check these out!

Greek Baklava Rolls (Saragli) – Refined Sugar Free 

How to Make Homemade Peanut Butter (Step-by-step Tutorial)

Sugar Free Whole Wheat Chocolate Cupcakes

Easy Apple Chips

Print Recipe
5 from 1 vote

HEALTHY TAHINI BREAKFAST COOKIES – VEGAN, GF, REFINED SUGAR FREE, OIL FREE

These healthy tahini breakfast cookies are soft and chewy and made with wholesome ingredients. They are also vegan, naturally gluten free, refined sugar free, oil free, and totally fuss-free!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Greek
Keyword: breakfast, cookies, easy,, gluten free, healthy, oil free, sugar free, tahini, vegan
Servings: 16 cookies

Ingredients

  • ½ cup (125 g / 4 oz) sugar free tahini
  • ¼ cup (75 ml / 3 fl oz) maple syrup
  • ¾ cups (70 g / 2.5 oz) old-fashioned oats
  • ½ cup (70 g / 2.5 oz) walnuts, chopped
  • ¼ cup (40 g / 1.4 oz) dried cranberries
  • 2 teaspoons cinnamon
  • a pinch of ground nutmeg
  • a pinch of ground cloves
  • 1 teaspoon vanilla

Instructions

  • Preheat the oven to 180°C / 350°F.
  • Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, add all the ingredients and mix until just combined using a silicone/rubber spatula.
  • Form balls with a cookie scoop or spoon. Each ball should weigh about 25 g (0.88 oz). Place them on a baking sheet.*
  • Gently press each ball with the palm of your hand to flatten slightly. Don't make them too flat.
  • Bake for 10 - 12 minutes. They will turn light brown on the bottom rather than the edges. Leave them on the baking sheet for another 5 minutes.
  • Transfer the cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for about 5-6 days.
  • Enjoy!

Notes

* The size of your cookies before you bake them will determine the overall servings. I suggest weighing each ball of dough so that the cookies bake uniformly.
For this recipe each piece of dough I weighed was about 25 g / 0.88 oz,  which resulted in 16 cookies.  
© Pastry Wishes 

 

Please follow and like us:

HOW TO MAKE HOMEMADE PEANUT BUTTER (Step-by-step Tutorial)

This healthy, homemade peanut butter is refined sugar free and SO EASY TO MAKE! All you need is 4 simple ingredients and about 15 minutes!

homemadepeanutbutter

This homemade peanut butter is DELICIOUS! You will be surprised how easy it is to make peanut butter at home.

What I really love about this all-natural peanut butter is that I can control how sweet, creamy, or chunky I want it to be. Also, compared to store-bought, the flavor is unbeatable. And, most importantly, there are no strange ingredients or preservatives – you know exactly what’s in it!

What you’ll need to make homemade peanut butter:

homemade peanut butter ingredients

It only takes 4 simple steps to make your own peanut butter; that’s it! I think once you try this and see how easy it is, you’ll be making it often!

HOW TO MAKE HOMEMADE PEANUT BUTTER

 homemade peanut butter steps

 How to make creamy peanut butter

If your mixture isn’t creamy enough, just add a teaspoon of oil and start the processor again. Continue adding oil, a teaspoon at a time, until you get the consistency you like. Be careful, though, if you add too much oil, you could make the peanut butter too thin.

How to make chunky peanut butter

Take about 50 of the roasted peanuts and coarsely chop them. You don’t want to crush them completely, though. Set them aside. Process the remaining nuts (adding oil if needed) until the mixture reaches the consistency you like. Then add the coarsely chopped peanuts and mix until well combined.

TIPS FOR SUCCESS

  • Make sure the nuts are evenly spread out on the tray and they’re not overlapping.
  • Adding the vegetable oil (or peanut oil) will help make the peanut butter spreadable and prevent it from becoming too tough.
  • Adding honey or maple syrup is totally optional, but it really adds flavor.
  • This recipe turns out great with a high-powered food processor, but it should also work with a blender, depending on how powerful it is, however, you may need to blend it longer. Generally speaking, the higher the wattage, the more powerful the blender, which will affect how smooth the peanut butter will be.

 

homemade peanut butter

 

Enjoy!

~Voula 😀

Let me know how this homemade peanut butter turned out for you in the comments below! I’d love to hear from you!

HOW TO MAKE HOMEMADE PEANUT BUTTER (Step-by-step Tutorial)

This healthy, homemade peanut butter is refined sugar free and SO EASY TO MAKE! All you need is 4 simple ingredients and about 15 minutes!
Prep Time15 mins
Course: Dessert, Snack
Cuisine: American
Keyword: homemade, refined sugar free, how-to, healthy, peanut butter
Servings: 1 cup

Ingredients

  • 1 ½ cups (250 g / 8.8 oz) raw, unsalted, shelled peanuts
  • 1 tablespoon vegetable oil or peanut oil (+ 1-2 tablespoons extra)
  • maple syrup/honey to taste (optional)
  • salt to taste (optional)

Instructions

  • Preheat oven to 180°C (350 °F).
  • Spread a layer of peanuts on a baking tray and roast them for about 10-12 miunutes, or until they are golden brown.
  • Add the warm peanuts to a food processor. Pulse for about 3 seconds to break down the peanuts. Process the peanuts until the mixtur reaches the consistency you like. First they will become crumbly, then a thick wet paste will form.
  • Add the oil and continue processing until smooth and shiny, adding more oil if necessary.
  • Add the sweetener and salt to taste and process on high speed for 1-2 more minutes.
  • Transfer the peanut butter to a sterilized jar or an airtight container.
  • Store in the refrigerator for up to 3 weeks.
  • Enjoy!

Notes

  • This recipe turns out great with a high-powered food processor, but it should also work with a blender, depending on how powerful it is, however, you may need to blend it longer. Generally speaking, the higher the wattage, the more powerful the blender, which will affect how smooth the peanut butter will be.
© Pastry Wishes
Please follow and like us: