Jem Organic Nut Butter Blog

  • 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.

  • Chocolate Coconut Nut Butter Cups

    Jem Nut Butters and Chocolate are a match made in heaven! Caroline Steffens created a wonderful recipe for nut butter cups. Try it out and let us know what you think!

    Chocolate Coconut Nut Butter Cups


    • ¼ cup coconut oil
    • ¼ cup cocoa powder
    • ¼ cup Jem nut butter of choice
    • 2 heaping Tbs coconut butter
    • 1 tsp pure vanilla extract
    • mini candy cups


    1. In a small saucepan, melt the coconut oil over low heat. Stir in the cocoa powder.
    2. In an additional saucepan, melt the coconut butter and add the vanilla extract.
    3. Line a mini muffin tin with the candy cups.
    4. In each candy cup, pour about a teaspoon of the cocoa mixture and freeze for about 5 minutes until solid.
    5. Then, place a heaping teaspoon of nut butter in each cup and freeze again.
    6. Repeat with melted coconut butter and polish off with the rest of the cocoa.
    7. Freeze until almost solid, then enjoy!

    For more delicious recipes by Caroline, visit


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