▻▷
240 g 1
⅔
cups
30%
Hulled hemp seeds
▻▷
240 g 1
⅔
cups
30%
Hulled pumpkin seeds
▻▷
80 g 5 tbls
10%
Coconut oil
Directions:
1.
Lightly roast the almonds by placing them in a thin layer in a convection oven at
265°F/130°C for about 15 minutes. Stir from time to time.
2.
Next, grind the almonds by pulse-crushing in a Mixer-Grinder/Cuisinart for
approximately 1 minute, obtaining a fine almond flour.
3.
If needed, melt the coconut oil in a bain marie.
4.
Pour the coconut oil into the Premier Chocolate Refiner and start adding the almond
flour, a little at a time, until you have a smooth paste. If necessary, gently increase the
temperature using a heat gun, never exceeding 120°F/50°C.
5.
Let process for about an hour.
6.
While almonds are processing, grind the pumpkin seeds by pulse-crushing in a
Mixer-Grinder/Cuisinart for approximately 1 minute until obtaining a fine pumpkin seed
flour.
7.
Next, pour the hulled hemp seeds and the ground pumpkin seeds, 100g - roughly ½
cup at a time, into the drum making sure ingredients are evenly combining into a coarse
paste before adding more.
8.
Let process for 3 more hours.
9.
Once the spread has reached the desired consistency, proceed with removing the
contents of the drum. For optimal results, store the spread in sanitized, airtight glass
jars.
Yield:
Approximately 800 g/1.80lbs of Omega spread.
Storage:
Up to 3 months in a cool, dark, well-ventilated, odorless place.
9. TROUBLESHOOTING and FAQs
Q:
Can I make nut butters with a DCM Melanger?
A:
Yes, absolutely. Please note that as with chocolate-making, no water-based or alcohol-
based products can be added. Kindly check the Recipe Pointers section for further info.
Q:
The cocoa nibs and sugar are packing down on the base of the drum and the wheels
are running on top. The product was dry and crumbly, and this caused the motor to
stop. What do I do?
A:
Immediately turn off the machine and empty its contents completely.
