DESSERTS

Upcoming Cooking Demo Event 

Sunday May 10, 2026 Via Zoom

“Drippy” nut and seed butters: (notes from page 36) I use a lot of these in this book! I’ve found that they make a wonderful base for dressings, and an excellent whole-food replacement for vegan butter and oil in desserts. If you use a nut or seed butter that’s “drippy” (as shown in the photo), you’ll get the best results. If you use a thicker variety (or what’s left at the bottom of a jar once the drippy part is gone), your end result will be more dry. To ensure a jar of consistently “drippy” butter, I suggest the following: Buy a natural, organic brand that only contains nuts or seeds (and perhaps salt) with no added sugars or oils. Then, emulsify it with an electric hand-held beater upon opening it (be sure to hold on tight!).