This winter my husband and I went on holiday to Hawaii and I was reminded how freakin’ AMAZING macadamia nuts are…and how heavenly macadamia nut butter is. I bought a little jar while I was there (for an astronomical sum that I will not repeat here) that I brought home and recently just finished. I have to admit I was a little sad and missed my very favourite nut butter, so I figured the only way to keep enjoying it was to make it myself!
Now this nut butter has a little bit of a tropical twist to it. In addition to all the amazing health benefits of mac-nuts (low in carbohydrates, low in inflammatory omega-6 fats, high in heart-healthy monounsaturated fats, and a good source of antioxidants, vitamins and minerals), I figured I would add a little more Hawaii to this nut butter (and to make it less runny) by incorporating some coconut into the mix – and WOWEE it was delicious!! The end product is a gently sweetened keto, paleo, low carb, satisfying tropical treat (especially for this prairie girl!).
You will want to process your coconut first for a minute or two (scraping down sides as needed) to get most of the texture out (not quite at coconut butter stage, but close). Then add your remaining ingredients and process until smooth (will take several minutes, be patient). Once it starts to resemble nut butter you can stop here and leave it with some texture (totally delicious this way):
Or you can transfer it over to a high powered blender and blend until completely smooth (I never got it as smooth in my food processor….but maybe I just wasn’t patient enough).
Pour the mixture into a jar and put in the fridge until solid. Will keep in fridge for several months.
- 3 cups macadamia nuts*
- 1 c unsweetened shredded coconut
- 1 well rounded tbsp coconut oil
- healthy pinch sea salt (omit if using salted nuts)
- 1.5 tbsp yacon syrup
- Process coconut in food processor until mostly smooth, scraping down sides as needed.
- Add remaining ingredients, scraping down sides when necessary until a nut butter consistency is achieved (it will look dry and crumbly for several minutes but then all of a sudden it will turn into nut butter - be patient). If you like your nut butter to have some texture, scrape into a jar and refrigerate at this point.
- Or, to make a very smooth nut butter, transfer nut butter over to a high powered blender and blend until smooth. Pour into jar and refrigerate until firm.
- Will last in fridge for several months.
**This recipe contains links to affiliate products. I don't recommend anything that I don't use myself, and using these links does not cost you anything extra, but I may get paid a small percentage which helps keep this blog going.