I'm a nut butter purist (some might say fanatic). I like what used to be called “natural” peanut (and other nut) butter—made only with nuts and salt. This means that I am resigned to stirring, simply because I don’t want emulsifiers, or other random fats, in my nut butter. And I certainly don’t want sugar or other sweeteners either. To preempt an inevitable question, nut butters labeled “no stir” always contain an added ingredient to eliminate the need to stir. All that being said, “no stir” partisans are free to use it if they love it. I would still argue against a sweetened nut butter, as that would affect the balance of the finished dessert. <br /> <br />Adapted from Sinfully Easy Delicious Desserts (Artisan 2012)

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