When Dianne Wenz, Veggie Girl herself, contacted me to do a review of Nut Butter Universe, Robin Robertson‘s newest cookbook, I could not say no. Nut butters are probably one of my most favorite ingredients in my kitchen so an entire cookbook revolving around them sounded like a fantastic opportunity.
I’m sure that for most of you, Robin Robertson needs no introduction. She is probably one of the most prolific vegan cookbook authors around. I loved doing a review of her last book, Fresh From The Vegan Slow-Cooker, and still go to that book every time I want to put my slow-cooker to work. Robin’s recipes have never failed me.
- 1 1/2 cups vegan chocolate cookie crumbs
- 1/4 cup vegan butter, melted