We just got in some new organic nut butters from Jem Organics. I actually found them on Instagram and thought their butters looked amazing, so I got some some samples and I was right! We used to make almond and peanut butters in the bakery, but we couldn't make enough of them fast enough. So, sadly we had to stop selling them in order to actually have time to bake cookies, cakes and pies!
I first tried the Jem Organics Cinnamon Maca Almond Butter, and it is so good! Since it's still summer, I thought making popsicles with this almond butter would be amazing! Here's the recipe for Cinnamon Maca Almond Butter Pops. You can top them with either dark chocolate or also with their Chocolate Hazelnut Butter! Make sure to stop into the shop and pick up a jar...
Topped with Chocolate Hazelnut Butter
Topped with Dark Chocolate
Cinnamon Maca Almond Pops
85 grams (1/4 cup plus 2 tablespoons) Jem Organics Cinnamon Maca Almond Butter
227 grams (1 cup) organic plain yogurt
2 cups organic milk
170 grams (3/4 cup plus 2 tablespoons) organic cane sugar
1 teaspoon organic vanilla extract
85 grams (1/2 cup plus 2 tablespoons) organic dark chocolate or Jem Organics Chocolate Hazelnut Butter
Method In a medium pot, add the milk and sugar. Using a drink thermometer cook over medium heat until it reaches 140°F and the sugar is completely dissolved. Remove from heat.
Place in the fridge until cool, about 4 hours or overnight.
Add the Jem Organics Cinnamon Maca Almond Butter, yogurt and vanilla extract and whisk to combine completely.
Pour mixture into popsicle molds, and cover with the top. Put in freezer for about 1 hour, then remove and add the sticks so they go about half way down the molds.
Remove from popsicle molds.
In a double boiler, melt the dark chocolate and drizzle over popsicles. Or if using Chocolate Hazelnut Butter just drizzle it on top!
Place back in the freezer until chocolate hardens.
High Altitude - Follow the recipe as noted.