Our nut butters – usage

The Inca’cao nut butters are available in 7 different flavors and each contain between 70 & 80% nuts.
They are all fortified with cocoa butter. This gives them a unique “Cremeux” texture, unlike 100% pure nut pastes from competitors. This property of our unique creation allows them to be used for greasing, dipping, baking, cooking and much more!
They are best kept at room temperature (and not in the refrigerator)

Our chef, Vincent Bulteel, divides the use into two types:

  • As a nutritional consultant , he recommends ‘ The basics
  • As a chef he would recommend them in the category ‘ The Gourmets

of course everything in a low-carbohydrate context

The Basics

simply use the nut butters as follows

  • as a spread for nut rolls
  • as a dipping sauce with a celery stick snack
  • Granola with our almond butter
  • Greek yogurt with our pistachio butter and cherries
  • During an evening dring among friends with seed crackers
  • our hazelnut butter / sauce goes perfectly with chicken and vegetables

Gastronomists

use the nut butters in a slightly sophisticated form

  • Macadamia Ice Cream with Caramel Beurre Salé (2 Inca in 1!)
  • Glass of chocolate mousse with hazelnut butter
  • Tiramisu - mascarpone with cashew butter
  • Almond friandise with peanut butter as a topping
  • Low-carbohydrate cake with pecan butter