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.

Coconut, Cacao & Quinoa Energy Bars

IMG_4979

IMG_4980

I’m sure we’re all on the same page when I say that snacking is kind of a big deal. I don’t know anybody who doesn’t enjoy a mid-morning and afternoon nibble, the only problem however is what we choose to snack on. Healthy alternatives to sugar are hot on our radar, especially those of us in summer body mode.  So when it comes to finding a delicious, yet healthy snack that actually gives you energy instead of zapping it, then these Raw Coconut, Cacao Quinoa bars are it!!

Stuffed full of healthy fats, complex carbs and protein they are quite literally the perfect pick me up when that sugar train comes calling, and the added bonus is that they take less than 30 minutes to make.

Now with my unhealthy obsession with peanut butter I would normally advise you to use it in a recipe like this, however a special mention must go out to Pip & Nut for her amazing range of nut butters, especially her Coconut and Almond flavour, for finally shifting my obsession from peanuts to, well, other nuts. If you’re a coconutter like me then you will absolutely LOVE this.

I’m a very happy snacker right now!

If you make these no bake bars please do send me a photo on Instagram or Twitter @mykitchendrawer as I’d love to see your versions.


IMG_4983

IMG_4982

IMG_4978

IMG_4986


Makes| 12 bars approx

Preparation time| 30 minutes


Coconut, Cacao & Quinoa Bars

65g quinoa (uncooked)

130g rolled oats

 50g cacao powder

2 tbsp cashew/coconut butter (I use Pip & Nut)

2 tbsp coconut oil

1 banana

20 dates

30g flaked almonds

100g honey

2 tbsp cacao nibs

Desiccated coconut for sprinkling


Preheat the oven to 170 degrees.

Cook the quinoa in 250ml water and simmer until cooked.

Spread the cooked quinoa out on a baking tray and toast in the oven for 15 minutes until crunchy.

While the quinoa is toasting, melt the coconut oil and coconut butter in a pan, then add the cacao powder and combine. Take off the heat to cool

Blend the banana and dates together and set aside.

Pour the cooked quinoa and rolled oats into a large bowl then add the cooled coconut mix, banana and dates, flaked almonds, honey and cacao nibs.

Combine everything together and pour into a lined 20×20 baking tin, pressing it down tightly into the corners.

Sprinkle with flaked almonds and desiccated coconut, then place in the fridge and chill for 2 hours or overnight.

Once set remove from the tin and cut into snack-size bars.

Leave in an airtight container and eat within 1 week.

Raw Mocha Coconut Tarts

IMG_1088

Raw Mocha Coconut Tarts 2.1

Believe me or not, but over the last year I have successfully cut back my sugar intake by almost 50%. Now as a baker this hasn’t been easy and of course I have had my setbacks, but it’s during these times that I turn to raw (no bake) recipes, and more importantly these Raw Mocha Coconut Tarts which are literally the Best.Thing.Ever!

I learnt very quickly during a sugar detox last summer that going cold turkey was a recipe for disaster. So instead of depriving myself of the sweet stuff, I found that simply tricking my taste buds was much more effective. The answer? Swap all the bad sugars for good natural sugars.

I’m certainly not one to condemn those bad sugars, after all they are what My Kitchen Drawer lives off. But once in a while it’s nice to find an alternative that tastes just as good. Making the decision to add the “Raw” category to My Kitchen Drawer was therefore an easy one and with the world only getting heathier I’m hoping you all welcome it with open arms.

Using nothing but raw, natural, plant based ingredients these gorgeous silky tarts are amazingly good for you and every mouthful is packed full of healthy fats. The best thing about it is that from the taste you would never know.

An alternative option to the mini tartlet tins is to line a mini muffin tin with baking parchment and make smaller bites instead. I tried both and these work great as a quick afternoon snack.

Raw Mocha Coconut Tarts 7.1

Raw Mocha Coconut Tarts 6.1


Makes 4 Tartlets or 24 Cups

Preparation Time: 30 minutes


For the Tart Base

5 Medjool Dates, stoned

100g Shredded Coconut

30g Walnuts

30g Hazlenuts

1tsp Espresso Powder

30g Raw Cacao Powder

Pinch of salt

For the Filling

1 Avocado, pitted and sliced

110ml Coconut Milk (I use Alpro Fresh Coconut Milk)

50ml Coconut Oil (I use Lucy Bee)

10 Medjool Dates, stoned

50g Raw Cacao Powder

1tsp Espresso Powder


 In a food processor, blend the nuts, shredded coconut, cacao and espresso powder and sea salt together. Then add dates and process until the dates are fully incorporated and the mixture sticks together.

Press the base mixture evenly into the bottom and up the sides of the tins then put in the fridge to stiffen while you make the filling.

For the filling add avocado, coconut milk, coconut oil and dates to your food blender and blitz until smooth.

Add the cacao powder and espresso powder and mix well again until smooth and evenly mixed.

Spoon filling generously into tart bases and top with a scattering of the chopped/crushed hazelnuts.

Place in fridge to set and serve chilled. These will keep for up to 4 days.