Pip & Nut Smooth Almond Butter 425g

Pip & Nut Smooth Almond Butter is a deliciously moreish blend of freshly roasted almonds, expertly crafted into a silky smooth almond butter.

Made from only two ingredients, a sprinkle of sea salt complements the specially selected Californian almonds.

Stock up your cupboards with a 425g tub of Pip & Nut almond butter, ready to brighten your breakfast everyday.

Tasting is believing.

Great taste 2022, Natural Nuttiness, Single Origin Almonds

For almond butter lovers who get through a jar too quickly, our 425g tub is made for you. Stock up your cupboard ready to brighten your breakfast everyday.

Pip & Nut

Just natural nut oils, stir before use as they can separate.

Not suitable for Tree Nut allergy sufferers.

United Kingdom

Pip & Nut Ltd,
The Nest,
2.08 Tea Building,
56 Shoreditch High St,
London,
E1 6JJ.

Inniscarra,
Main St,
Rathcoole,
Dublin,
D24 E029.

Say Hello:
Pip & Nut Ltd,
The Nest,
2.08 Tea Building,
56 Shoreditch High St,
London,
E1 6JJ.

Inniscarra,
Main St,
Rathcoole,
Dublin,
D24 E029.
thekernel@pipandnut.com

Tub

Lid - Recyclable; Tub - Recyclable

Full Product Name:
Smooth Almond Butter

Storage:
Store in a cool, dry place. Once open, eat within 3 months.
See lid for best before

Usage:
28 Servings

Additional Information:
Carbon Neutral Company*
*Learn more about our climate action at pipandnut.com/impact

Get creative in the kitchen! Try in a Blueberry and Almond Breakfast Muffin. You'll need:

80g almond butter
200g Greek yoghurt
1 large ripe banana, cut into chunks
1 large egg
1 tsp vanilla extract
120g light brown sugar
220g plain (all-purpose) flour
50g rolled oats
1 tsp baking powder

For the topping:
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
65g blueberries
75g medjool dates, pitted and chopped
For the Topping:
2 Tbsp light brown sugar
50g flaked (slivered) almonds
2 Tbsp seeds, such as sesame, poppy, pumpkin or sunflower

Preheat the oven to 160°C/325°F/gas mark 3. Line a muffin tray (or trays) with muffin cases or squares of baking parchment.

Put the almond butter, yoghurt, banana, egg, vanilla and sugar into the bowl of a stand mixer and beat well until the mixture forms a batter. Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. Stir in the blueberries and dates, using a wooden spoon.

Spoon the batter into the muffin cases to about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked (slivered) almonds and seeds.

Bake for 20-25 minutes until cooked, then leave to cool in the tray/s on a wire rack. Store in an airtight container. Makes 12-14.

Enjoy!

Contains Almonds, May Contain Brazil Nuts, May Contain Cashew Nuts, May Contain Hazelnuts, May Contain Macadamia Nut / Queensland Nut, Contains Nuts, May Contain Pecan Nuts, May Contain Pistachio Nuts, May Contain Walnuts

Californian Almonds (99.6%), A Sprinkle of Sea Salt

Suitable for Vegetarians; Suitable for Vegans; No Added Sugar