Jem Organic Nut Butter Blog

  • Raw Sprouted Carrot Cake

    Raw Sprouted Carrot Cake by Noelle Parton (
    Time: 30 minutes

    The perfect alternative for those typical baked carrot cakes with refined sugar, flour, and dairy. This raw carrot cake has great texture, warming cinnamon spice, sweet carrot bits, smooth “cream cheese” frosting, and is nutrient-dense and full of enzymes thanks to raw buckwheat sprouts!
    For the cake:
    1-2 large carrot, shredded
    1 - 1 1/2 cup buckwheat, sprouted and preferably dehydrated, however not necessary
    2-3 tablespoons ground flax and/or chia seeds
    1-2 teaspoons ground cinnamon
    Pinch of sea salt of choice
    1/4 - 1/3 cup date paste
    2 tablespoons coconut butter, optional but helps the cake solidify once chilled
    Water, as needed
    Raw coconut flour, optional

    For the "cream cheese" frosting:
    1/2 - 1 cup coconut butter
    Water, as needed
    1/4 cup date paste, or 3-4 dates
    1/4 - 1/2 lemon, peeled and left whole or juiced
    1/4 - 1/2 teaspoon cinnamon, optional
    Pinch of sea salt

    Topping - JEM Cinnamon Red Maca Almond Butter and additional ground cinnamon

    For the cake:
    1. In a mixing bowl, add shredded carrot, sprouted buckwheat, ground seeds, desired amount of cinnamon (I like mine with a lot of cinnamon, but add what you like) and salt. Start at the lower amount of carrot, buckwheat, and seeds, allowing for additional to be added after if needed.
    2. Add the date paste and coconut butter, then using an immersion blender, blend so that the mixture begins to chop up and stick together. Continue to add date paste as needed. You can blend this mixture to your desired consistency, either leaving bigger pieces of carrot and buckwheat, or grinding it down to be completely smooth, or somewhere in between. If the mixture is too dry, add water a tablespoon or so at a time to help rehydrate the mixture until it sticks together.
    3. The mixture should be sticking together if pressed between fingers. If using non-dehydrated buckwheat, 1 or 2 tablespoons of coconut flour may be needed to help absorb some of the moisture. 
    4. Taste. Add additional carrot, cinnamon, or date paste if desired depending on your taste.
    5. Once perfect to your taste, press into pan or dish of choice depending on how thick or thin your wish your cake to be. Set in freezer while preparing the frosting.
    For the frosting:
    1. In a high-speed blender (such as a Vitamix) or food processor, blend the coconut butter with just enough water to slightly thin out until you reach a consistency that is very smooth, creamy, and easily spreadable.
    2. Blend in dates and lemon, starting on the low end of the lemon depending on desired taste. The more lemon juice, the more it tastes like a cream cheese frosting. Add cinnamon if using, and a pinch of salt.
    3. Taste. Adjust for sweetness and tang.
    4. Remove the cake from the freezer and spread the frosting over top. Let set up in the freezer or fridge if you want your frosting to harden slightly, or eat as is. Before serving, drizzle with JEM nut butter and extra cinnamon.
    5. Keep in the freezer or fridge. Enjoy! 

    • Can sub raw cashew butter or even full-fat coconut milk cream for coconut butter.
    • Although dates are my favorite sweetener, use preferred natural, liquid sweetener such as coconut nectar, 100% maple syrup, etc.
    • Feel free to adjust the flavors to your liking! Add in chopped raisins, walnuts, macadamia nuts, or other spices like ginger or clove.
    Copyright 2016, N. Parton, Original recipe
  • Cinnamon Maca Almond Pops

    Our friend Mimi Council from created these delicious yogurt pops using Cinnamon Maca Almond Butter and Chocolate Hazelnut Butter. Check them out and let us know what you think!

    Makes 10 Pops

     85 g. Jem Organics Cinnamon Maca Almond Butter
     227 g. organic plain yogurt
     2 cups organic milk
     170 g. organic sugar
     1 tsp. organic vanilla extract
     85 g. Jem Organics Chocolate Hazelnut Butter

    In a medium pot, add the milk and sugar. Using a drink thermometer cook over medium heat until it reaches 140 degrees and the sugar is completely dissolved. Remove from heat.

    Place in the fridge until cool, about 4 hours or overnight.

    Add the Jem Organics Cinnamon Maca Almond Butter, yogurt and vanilla extract and whisk to combine completely.

    Pour mixture into popsicle molds, and cover with the top. Put in freezer for about 1 hour, then remove and add the sticks so they go about half way down the molds.

    Freeze overnight.

    Remove from popsicle molds.

    In a double boiler, melt the Chocolate Hazelnut and drizzle over popsicles.

    Place back in the freezer until chocolate hardens.


  • Valentine's Day Cake

    Cinnamon Maca Honey Cake

    by Mimi Council (Check out her blog here!)

    It hasn't felt like winter here at all and so I've been wanting to make Spring inspired desserts. So, I thought why not share this amazing Cinnamon Maca Honey Cake with you all. This would be a great cake to bake for someone special this Valentine's Day because it's light and sweet. 


    • 1 stick (113 g.) organic butter, softened
    • 142 g. (1/2 cup + 2 T.) organic sugar
    • 28 g. (1 T. + 1 tsp.) organic raw honey
    • 1 tsp. organic vanilla extract
    • 2 organic large eggs
    • 1/2 cup organic heavy whipping cream
    • 170 g. (1 cup + 3 T.) all natural cake flour
    • 1/2 tsp. baking powder
    • 1/2 tsp. sea salt


    • 2 sticks (226 g.) organic butter, softened
    • 1 lb. (3 cups + 3 T.) organic powdered sugar, sifted
    • 85 g. Jem Organics Cinnamon Maca Almond Butter
    • 2 tsp. organic vanilla extract 


    Preheat oven to 350 degrees.

    In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, honey and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.

    Add the eggs and mix just slightly.

    In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

    Add the cream and cake flour mixture to the mixing bowl and mix on low until you have a smooth cake batter.

    Line the bottom of three 6” cake pans with parchment paper.

    Pour batter evenly into each pan, about 219 g. each.

    Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

    Once the cakes are cooled, remove them from the cake pans and start the frosting.

    In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract and Jem Organics Cinnamon Maca Almond Butter. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.

    On a cake spinner or cake stand, place the first cake layer. Spread a generous amount of frosting, drizzle with honey and sprinkle with sea salt. Top with the second cake layer and repeat this process.

    Frost the outside of the cake.

    Top with a drizzle of honey and a sprinkle of sea salt.

    Baker’s Note: To make this gluten free, just replace the cake flour with an organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.

    High Altitude – bake at 350 degrees for 17 minutes

  • Tahini Recipes


    There are so many wonderful foods you can drizzle our tahini flavors over! We recommend rice, gyros, hot soups, veggies, and eggs. 



    The New Falafel by Caroline Steffens (

    NOTE: I like to call this “the new falafel” because it is made with fresh ingredients and without a deep-fryer. You can make these falafels paleo by using all cauliflower rice and no chickpeas…just as delicious!



     1 bunch swiss chard, chopped and steamed
     1 heaping cup cauliflower rice
     1 15.5 oz can garbanzo beans, drained
     1 large handful cilantro, thick stems removed
     1 large handful parsley, thick stems removed
     4 cloves garlic
     2 Tbs Jem Organics cashew masala tahini
     juice of 1 ½ lemons
     1 tsp each, salt & pepper
     1 egg
     3 heaping tsp ground cumin
     ½ tsp turmeric
     ½ tsp chili powder
     avocado oil
     ¼ cup Jem Organics cashew masala tahini
     ¼ cup water
     scant ¼ cup lemon juice
     2 cloves garlic, chopped
     ½ tsp salt

    1. Combine all ingredients preceding the avocado oil in a food processor and pulse until a grainy mixture has been formed. Do not over blend, however blend enough such that everything is well incorporated.
    2. In a large cast iron skillet, heat 2 tbs of avocado oil on medium heat.
    3. Using a small cookie scoop, form a ball of dough and drop it in the pan. Repeat until the pan is full.
    4. Reduce heat to low and cover the pan with a lid or aluminum foil. Cook falafels about 4-6 minutes on each side, flipping gently.
    5. Remove from pan and repeat with remaining dough, re-oiling the pan before each batch.
    6. For the tahini dressing, combine the ¼ cup tahini, water, lemon juice, garlic, and salt in a small food processor and mix on high. Taste and adjust seasonings as needed.
    7. Serve falafels with a fresh green salad drizzled with tahini dressing, baba ganoush, hummus, and hot sauce.


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