Nut Butter Universe Giveaway Winners!

by Robin on December 16, 2013

in Cookbook Giveaway,Nut Butter Universe,Recipes

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.

and

#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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