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Nut Butter Universe Giveaway Winners!

Nut Butter Universe Cover

It’s time to announce the two winners of the Cookbook Giveaway for two signed copies of Nut Butter Universe.  First, a huge thank you to everyone who entered.  If you didn’t win, I hope you will put Nut Butter Universe on your Christmas list! :-)

The winners (chosen at random by the infamous Random Number Generator) are:

#22 – Gloria Kersh — whose favorite nut butter is peanut butter.


#162 – Kristin Troska — who likes Sunflower Nut Butter on toast.

Congratulations, Gloria and Kristin!  Please e-mail me with your mailing addresses so I can sign your books and get them out to you. (Let me know if you want the books signed for you or someone else.)

I don’t want to leave everyone else empty-handed, so how about another recipe from Nut Butter Universe?  This is one of my favorite desserts in the book:


Lemon-Kissed Chocolate-Cashew Mousse

A touch of lemon adds a refreshing flavor note to this chocolatey mousse.  A garnish of chopped cashews adds crunch. This recipe is from Nut Butter Universe by Robin Robertson. (c) 2013.


1 cup vegan semisweet chocolate chips

1/2 cup raw cashews, soaked 4 hours, then drained well

3 tablespoons fresh lemon juice

6 ounces extra-firm silken tofu, drained and blotted dry

1/4 cup agave nectar or maple syrup

1 teaspoon vanilla extract

2 teaspoons finely grated lemon zest, divided

2 tablespoons chocolate curls or toasted chopped cashews, for garnish


Melt the chocolate in the top of a double boiler over gently simmering water, stirring frequently.  Set aside. 

In a dry blender, grind the cashews to a paste.  Add the lemon juice, tofu, agave, and vanilla extract and blend until smooth. Add the reserved melted chocolate and 1 teaspoon of the lemon zest and process until smooth. 

Transfer to individual dessert dishes, cover, and refrigerate until well chilled, at least 4 hours. 

When ready to serve, sprinkle the top of each dessert with the remaining lemon zest and chocolate curls or nuts.


Serves 4


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