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Bitter apricot seed butter


This is a nut butter with a chocolate marzipan kick, which you can add to your healthy smoothies, crackers, rice cakes, or even an apple sandwich!


You will need:



    2 cups of bitter Apricot Kernels

    5 tbs raw cacao powder

    1 tbs hemp protein powder

    1 1/2 tbs of coconut cream/ almond milk /rice milk/ hemp milk

    1 tbs coconut oil

    2 tbs maple syrup

    1 tbs manuka honey

    drop of vanilla essence

    1/2 tsp cinnamon




    1. add the kernels to a blender, or food processor- keep your speed on low and pulse every few seconds while scraping the sides down

it will take a little patience for the kernels to turn into butter but it will when its ready usually is takes around 20 minutes for the butter to liquify.


2. when your nut butter has become a liquid go ahead and add the rest of the ingredients and whizz again until its all combined.









    300g of ground almonds or sweet apricot kernels

    30g bitter apricot kernels

    200g of coconut sugar

    Grated zest of one lemon

    3 egg whites

    Optional coatings: flaked almonds; pine nuts; fennel seeds



Makes about 30




Line two baking trays with baking parchment.


Take the bitter kernels, cover them with boiling water and leave for about 5 minutes. Drain, then pop them out of their skins by squeezing them between your fingers. Grind  them finely with some of the sugar. You could whizz them in a blender or processor, making sure to shake them regularly and add more sugar if they show any signs of going oily. Or you could use a pestle and mortar.


Mix the ground apricot kernels with the almonds, the rest of the coconut sugar and the lemon zest.


Whisk the egg whites with the almond essence, if using, until they form soft peaks, and then fold them into the nut mixture. You need to get everything thoroughly mixed, but don’t overdo it. Don’t worry if the egg whites seem to have lost volume. They will still do their job.


Dip your fingers into a bowl of cold water and pick out 20g lumps of the dough, slightly less if you are using the coatings. (If you’re not as obsessed as me with making every biscuit the same size, you could just weigh the first one then do the rest by eye. Or if you really don’t care, a heaped teaspoon would be about right. I find my digital scales invaluable here. I put a small plate on top, then add rough lumps of dough in 20g increments, either doing the necessary mental arithmetic myself or using the “tare” button to make life easier. I weigh them all out before shaping them).


Roll into balls as neatly as you can. If you are using the coatings, you’ll need to press the dough quite hard into them to get them to stick, then neaten up the balls. In any case, make sure to leave some uncoated, as they have their own charm and will be a good indicator of when the batch is cooked.


Place about 1” apart on the baking trays and leave out at room temperature for at least an hour.


Heat the oven to 190C / 375F / Gas Mark 5 (adjust for fan oven).


Bake for 10 to 15 minutes. Check them after 7 minutes, and turn the trays and swap them between shelves if necessary. Then check them every few minutes. They want to be golden brown, no more.


Amaretti biscuits


made with bitter apricot kernels for the authentic taste




bitter apricot seed recipes

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