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.

Chewy Chocolate Love Bites

They say the easiest and quickest way to a man’s heart, or anyone’s heart for that matter is through food. Cover that food in chocolate and for the man in my life I’ve pretty much won him over for life.

Truth be told I basically made these by accident using the remains of a puffed rice mould I was putting together for an anti-gravity cake. With a lot of mixture spare I couldn’t bear the thought of throwing it away so decided to roll the rest into balls. A plain puffed rice ball isn’t exactly something to sing and dance about, but coating them in silky dark chocolate and topping with exciting textures/flavours changes the game completely.

Within less than 30 minutes I had delicious and delightfully pretty bites and I only had to show Liam the tray before they were gone.


Makes | 12 bites

Preparation time | 20-30 minutes


200g puffed rice

200g marshmallows

50g unsalted butter

400g dark chocolate

Toppings to decorate (e.g. desiccated coconut, chopped nuts, sprinkles)

1 tbsp olive oil


In a pan melt the butter then add the marshmallows stirring together until the marshmallows have melted completely.

Once fully melted add the puffed rice and combine until fully coated. Tip out into a large mixing bowl and leave to cool for 10 minutes. Warning the mixture will be extremely sticky until it’s cooled.

While the mixture is cooling down chop your chocolate and melt in a medium mixing bowl over a pan of simmering water. Once melted leave to one side while you shape the bites.

Before dipping your hands in the marshmallow mixture, line a baking tray with parchment paper and rub the olive oil between your hands to avoid the mixture getting stuck to your hands.

Okay here goes this could get messy. Take a heaped tbsp. size of the mixture and roll it together in your palm of your hands. Place the ball onto the parchment paper and continue until you have gone through the entire bowl.

Now to get dipping. Set up your bowl of melted chocolate and toppings next to your baking tray of bites and one by one plunge the bites into the chocolate with a spoon coating them completely. Lift them out and pop back onto the baking tray.

Once all 12 bites have been coated pop into a freezer for 5 minutes to let them set a little, then bring them back out and dunk them for a second coat. This time sprinkle with your chosen toppings when back on the baking tray.

Freeze for another 5 minutes then serve.

Store in an airtight container in the fridge for up to 2 weeks.

Halloween Bark with Cake Angels

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Who else loves a themed bake?

Halloween is one of my favourite times of year. Firstly, it’s the only time of year where over-the-top fancy dress is appropriate, and secondly, when it’s over we can officially start counting down to Christmas.  We may not be as elaborate as our neighbours across the Atlantic BUT year on year as a nation we do invest more time and money into celebrating it. I spend the months leading up to the 31st October jotting down creative ideas or researching for inspiration but sadly when time comes I usually only get the chance to test out less than half of what I intended. That’s why this year I decided on posting a recipe that is fun and exciting for Halloween but also super quick and easy to make.

It’s not always the elaborate and difficult designs that give us the most inspiration and Halloween Bark is definitely far from difficult, but being creative shouldn’t have to mean difficult and at this time of year I’m all about everybody rolling up their sleeves. Now I won’t claim that I’m the first one to make Halloween Bark as you’ll probably find thousands of versions on the internet, BUT with the help of Cake Angels and their amazing sprinkles I must admit that my version has a few hidden gems that make it a really fun trick or treat party piece for children and those young at heart adults.


Makes| 1 slab

Preparation time| 1 hour 15 minutes


200g White chocolate

200g Dark chocolate orange

400g Milk chocolate

1 tsp Orange food colouring

1 Orange

3 tbsp Popping candy

2 tbsp candy orange segments

Cake Angels Halloween Sprinkles Jar (available in most supermarkets)

Cake Angels Halloween 2d Icing Toppers (available in most supermarkets)


Put the milk chocolate, dark chocolate and white chocolate into three heatproof bowls and either microwave or heat over pans of bowling water until melted.

Prepare a baking sheet with a piece of waxed paper or a non-stick baking sheet liner. I get mine non-stick liner from Lakeland and its the perfect tool for this and many other bakes such as meringue, cookies and macarons.

Pour half your melted white chocolate into a separate bowl and mix in your orange food colouring

Then grate the zest of your orange in with the dark chocolate and add the chopped orange candy segments.

Pour the melted milk chocolate onto the baking liner and spread out to around 3ocm by 15 cm. Spoon the melted white chocolate on top, followed by the dark chocolate and finally add the orange coloured chocolate.

With a knife or cocktail stick gently swirl all the chocolate around to create a marble effect.

Decorate as you wish with Cake Angels Halloween Sprinkles Jar, Cake Angels Halloween 2d Icing Toppers and your popping candy, then leave in the fridge to set hard for 1 hour.

Once set break into bark pieces with a sharp knife then pop back in the fridge until you’re ready to eat them.

Happy Halloween


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