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Author Notes: This is a delicious roasted macadamia nut butter. It's perfectly creamy and (almost) reminiscent of Nutella. Serve it on gluten-free toast with more toasted macadamia nuts or sliced bananas, spread it on fresh warm crêpes instead of Nutella, use it as a dip for dried or fresh fruit, stir it into hot oats or quinoa, or just eat it by the spoonful (safe from anyone’s judgment). —Maja Lukic - Veggies & Gin
Makes 1 1/4 cups
- 2 cups raw macadamia nuts
- 3 tablespoons cacao powder
- 3 tablespoons coconut palm sugar, or other sweetener
- 1 teaspoon instant espresso powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Preheat the oven to 300 degrees F. Spread the macadamia nuts out on a baking sheet in an even layer and roast for about 10 to 15 minutes, checking the nuts halfway, until lightly browned.
- Allow the nuts to cool for about 10 to 15 minutes.
- Add the macadamia nuts to your food processor and pulse a few times. Then process for about 5 minutes until the mixture becomes creamy and buttery, scraping down the sides as needed.
- Add the cacao powder, espresso powder, coconut sugar, vanilla, and sea salt and continue to process for 3 to 5 more minutes until the butter is perfectly creamy.
- The nut butter can be served right away or stored in the refrigerator for up to 1 week. For long-term storage, freeze for up to 1 month.
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