
On Tuesday, Eric said the Enchiladas with Cilantro Avocado Cream Sauce would be the best recipe all week.
Today, I politely disagree. :)
(And I secretly thought he would be right!)

After making this recipe yesterday, I announced it was the best recipe of the week.
Eric rolled his eyes. He just doesn’t ‘get’ nut butter!
Let’s see, this recipe is…
- Delicious & addicting
- Creamy, smooth, buttery, with a hint of cinnamon and maple
- Thrown together in 60 seconds flat. (2 mins. if you can’t find the cinnamon!)
- Long-lasting in the fridge (I made that up, but I assume so)
- Versatile- You can eat it every day with many different foods
- Customizable- You could make many different flavours
- You could make this nut free by using sunflower seed butter and a non-nut milk
- FUN! You can use it as a dip, spread, mix in, topping, or main food group (ok maybe that’s just me)

Are you excited yet?

This little gem of a recipe called, ABU, comes from Heather of Heather Eats Almond Butter, which was adapted from Emily’s PBU recipe. Essentially, you blend almond butter (or nut butter of choice) with an equal portion of non-dairy milk and add any sweeteners, spices, or mix-ins you desire. I believe the names ABU & PBU are a play off of the PB2 powdered peanut butter product.
By doing this, you are doubling the volume of your nut butter, while preserving a creamy nut butter taste. It is also great for those of us who are sensitive to nuts. Normally, I get stomach pains when eating plain almond butter, but I didn’t have any when eating this ABU so that is a huge plus for me.
I saw this recipe on Heather’s blog a couple years ago and I am kicking myself for not making it sooner! I obviously need to get my priorities straight.

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Maple Cinnamon ABU
Lightly adapted from Heather’s ABU, which was adapted from Emily’s PBU. (Ok, I just laughed when typing that out)
Yield: Approx. 28 tablespoons or 1 and 3/4 cup
Ingredients:
- 3/4 cup natural almond butter
- 3/4 cup vanilla almond milk
- 1 tbsp pure maple syrup
- 1/4 tsp ground cinnamon, or to taste
Directions: In a blender add your almond milk, followed by almond butter, maple syrup, and ground cinnamon. Blend until smooth. Store in the fridge in a sealed container. Makes 1 and 3/4 cups.
Nutritional Info: (Makes approx 28 tbsp) Per tbsp: 45 kcals, 4 grams fat, 0.4 grams sugar, 1 gram protein, 2 grams carbs.
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By making this, you are basically doubling the volume, and slashing the nutritional profile in half. The way I see it, I can eat twice as much now. ;)
I added a touch of cinnamon to the original recipe and increased the maple syrup by a couple teaspoons since I don’t use stevia. It was just amazing! My mind is already swirling with other flavour ideas. I will have to try it out with homemade almond butter too. Can you imagine how good this would be with Barney Butter? Or a vanilla bean?
It’s dreamy.

I tried it with a tart Granny Smith.

This was a very happy moment in my day. ;)

Some other ways you can enjoy ABU:
- Drizzled on oatmeal or VOO
- Drizzled over cereal
- Dips for fruit or veggies
- Topping for a dessert like a brownie or cake
- Spread on bread, muffins, or crackers
- Baked oatmeal
- messy s’mores
- Baked granola
- by the spoonful like I did!
- poured on Banana soft serve or ice cream
- poured over cooked vegetables like Broccoli (Heather does this!)
- Blended into smoothies or drizzled on top
How would you eat this? What mix-ins, spices, or nut butters do you think would be good in it?

Eric took the day off work today to begin deck construction! Shayne and Dan are here to help out which is awesome. Zac is coming after work tonight and we have more friends coming this weekend. What would we do without our dear friends? Thankfully, today is a sunny day, so they are going full force all day long!
Early this morning I headed out for a chilly half hour walk and did some Whittle My Middle and stretching when I returned. Walking is a great way to ease back into exercise after being sick. I don’t want to overdo it, but I also want to get active so it is a nice compromise. I came back with a clear head and lifted energy to start the day.
Have a good one!
talk about delicious!!!
I would put this (unsweeted) on a multigrain toast with fig jam. I love LOVE warm toast with almond butter and fig jam…with a cup of cardamom infused persian tea. omg.
WOW this sounds amazing! I love flavored nut butters and this is such a great way to do it! Is the consistency still thick like regular nut butter? Or is it more drippy? Just curious!
this is such a great Idea! I always think that almond butter is too thick and too expensive. both problems solved!
Ok, you have me intrigued! You’re pictures are so tantalizing!!
This looks insanely good. I want to slather it on bread, apples, bananas, oats!
That’s amazing! I’m bookmarking this for sure.
Wow I’m gonna have to give that a try, it sounds so tasty and yummy.
This stuff looks amazing! How long do you think it will last in the fridge though?
Uh, yum. I just stood up to make this rightnow, and then got a sad face because I remembered I’m out of almond milk :(
I absolutely love this concept!! Double the recipe, but cut the calories? Dream come true! Especially since it contains nut butter. You have further fueled my addiction. :-)
Haley rocked that song! :)
Love the pictures!
Whitney
Hmm, I still vote for Enchiladas . Maybe I, like Eric, just don’t get nut butters?
Genius!!! :)
Recipe of the week indeed :D I can see this going with oats and yoghurt just perfectly.
First of all, I want to say thank you. You have been an inspiration and I truly enjoy your honesty and recipes. Ultimate Walnut Lentil Loaf is on deck for this weekend.
As for this recipe, it reminded me of this Pumpkin Dip I loved but can no longer eat because of a milk allergy. Do you have any ideas on how to make something similar?
6 oz. cream cheese, softened
1/2 c. brown sugar
1/2 c. pumpkin, canned
2 tsp. maple syrup
1/2 tsp. cinnamon, ground
Blend together ingredients and chill. Cut up apples, pears, bananas, etc. Serve with fruit for dipping.
Hi Anne, Thanks for your kind words!
About the dip, I actually read that many people use pumpkin in this ABU recipe that I posted. Apparently you can blend it right in. Im sure you could add more sweetener and spices as needed too. :)
Im so doing this with my sunflower seed butter right now I cannot stop eating it!
I’m with ya girl, I am ADDICTED to sunflower seed butter! LOVE LOVE LOVE IT!
I’ve got to try this. Save those drips!
Love this! Made it tonight, it is creamy and delicious! Can’t wait to add a dallop to my oats in the morning!! I eat almond butter like it’s my job, so I love that this will spare me a few calories at the end of the day :)
Be still, my heart! I had the dumbest revelation ever. I HAVE A BLENDER! All the stirring used to put me off of PBU. But no longer!
Yummm…considering I love to drizzle everything in tahini…good times are ah-coming.