Pip & Nut | Nut Butter Balls & Cookbook Review

You know you’re an official Nut Butter Nutter when you get as excited as I did seeing that my favourite nut butter brand Pip&Nut had created a beautifully presented cookbook.  Dedicated to the versatility that nut butter has in the kitchen the book begins with a brief but very interesting introduction into Pip Murray and how she launched her business in 2015. It then goes on to talk about the humble nut (and seeds I should add), the various types and their healthy benefits followed by a quick lesson on nutrition and the importance of protein and ‘good fats’ in a healthy diet. Finally, before it gets onto the recipes we’re given a step-by-step guide on making you own DIY Nut Butter – perhaps my favourite part of the whole cookbook.

“The Nut Butter Cookbook takes the most simple and straight forward ideas and turns them into over 70 delicious, beautiful works of art”

It’s very rare that you’ll catch me reading a cookbook like a novel, but the evening this arrived it came with me bed and I read through the first half word for word.

I never knew quite how many uses there were for one of the hottest condiments on the shelf but The Nut Butter Cookbook takes the most simple and straight forward ideas and turns them into over 70 delicious, beautiful works of art. Take toast as an example. To us peanut butter on toast is a convenience meal, something we slap together in a hurry as we rush out of the door in the morning or need a quick snack. Pip&Nut make toast a meal to be taken seriously, so seriously that they have a whole section of the book dedicated to it. From Chilli and Coriander to Grated Apple and Maple Syrup you could quite literally have nut butter on toast for breakfast lunch and dinner. I had the pleasure of trying their Chilli and Coriander Peanut Butter on toast during one of their events last week and it was probably the best slice of toast I’ve ever eaten.

This theme of simple and delicious ideas runs throughout the book with savoury, sweet and liquid recipes. Obviously one of my first ports of call was their baking section. From tarts, muffins, brownies through to smaller bites like the Cashew Oatmeal Drops and Protein Balls I made last weekend, there isn’t a recipe in there that is too complex or difficult to replicate.

I’m not new to a Protein Ball, and followers of this blog will know that I’ve made plenty before. However, previously I’ve included oats in them all as my way of keeping them filling. The Pip & Nut version doesn’t have an oat in sight meaning they’re completely gluten/carb free and use the energy from the nuts and dates to fill you up. The best thing about these balls is that you can experiment as much as you like. Pip gives you the base ingredients and then asks you to follow a ‘pick and mix’ style method, suggesting the nut butters and ingredients to use as the fillers and coating. There are no hard and fast rules though and with these you can certainly colour outside the lines by adding whatever takes your fancy – in fact Pip welcomes that, it’s just the combinations she suggests are the ones we know work perfectly.

“There are no hard and fast rules though and with these you can certainly colour outside the lines by adding whatever takes your fancy”

I’ve included the recipe below for the two flavours I made | Pistachio, Cacao and Cashew Butter and Cacao, Chia and Coconut Almond Butter. Both are equally as delicious as the other..seriously I can’t make a decision on which is better. Have a go for yourself and let me know which you prefer?

Head to your nearest Wholefoods or Oliver Bonas to find the book OR simply order online at Amazon (if you’re prime it’ll be with you by lunchtime the very next day)

You can find most Pip&Nut Nut Butters in your large grocery stores, Wholefood supermarkets or head to her website an buy direct from there – http://www.pipandnut.com/shop/



Makes | 15 -18 balls

Preparation time | 20 minutes


The Base

60g raw almonds

120g date, pitted

40g dried cherries/cranberry


Nut Butters

Cashew Butter

Coconut Almond Butter


The Filling

20g chopped almonds, pecans and pistachios

2 tbsp. cacao

1 tbsp. chia seeds


The Topping

Finely chopped pistachios

3 tbsp. cacao


Pistachio, Cacao and Cashew Butter

Blitz the base ingredients in a food processor for 3-5 minutes or until it forms a sticky dough.

Add 2 tbsp. cashew butter, the mixed chopped nuts and 1 tbsp. cacao and blitz again until combined. but not completely smooth so you keep some texture.

Pour the finely chopped pistachios onto a plate, then take a tsp of the mixture and roll it between your hands to make a bite-sized ball.

Roll each ball around in the chopped pistachios until coated.

Store refrigerated in an air-tight container for up to a week.


Cacao, Chia and Coconut Almond Butter

Blitz the base ingredients in a food processor for 3-5 minutes or until it forms a sticky dough.

Add 2 tbsp. coconut almond butter, the mixed chia seeds and 1 tbsp. cacao and blitz again until combined. but not completely smooth so you keep some texture.

Pour the caao powder onto a plate, then take a tsp of the mixture and roll it between your hands to make a bite-sized ball.

Roll each ball around in the cacao until coated.

Store refrigerated in an air-tight container for up to a week.

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