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
1 1/4 cups
raw macadamia nuts
coconut palm sugar, or other sweetener
instant espresso powder
In This Recipe
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.