This winter my husband and I went on holiday to Hawaii and I was reminded of how freakin’ AMAZING macadamia nuts are…and how heavenly macadamia nut butter (or mac 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 favorite mac nut butter, so I figured the only way to keep enjoying it was to make it myself!
Now, this mac 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 actually delicious!!
The end product is a gently sweetened keto, paleo, low carb, satisfying tropical treat (especially for this prairie girl!).
Know The Method To Prepare The Most Delicious Mac Nut Butter
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 the 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 of mac nut butter into a jar and put in the fridge until solid. Will keep it in the fridge for several months.
Also read: Favorite Probiotic Vegan Cheese
Time Needed To Make Tropical Mac Nut Butter
PREP TIME FOR MAC NUT BUTTER
10 mins
TOTAL TIME FOR MAC NUT BUTTER
10 mins
A delicious tropical treat!
Cuisine: Vegan
Serves: 2.5 cups
List of Ingredients Required For Tropical Mac Nut Butter
- 3 cups macadamia nuts*
- 1 c unsweetened shredded coconut
- 1 well-rounded tbsp coconut oil
- healthy pinch of sea salt (omit if using salted nuts)
- optional:
- 1.5 tbsp yacon syrup
Also read: Probiotic Creamsicle Chia Pudding
Instructions To Follow For Mac-nut Butter
- Process coconut in a 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 it into a jar and refrigerate it at this point.
- Or, to make a very smooth mac nut butter, transfer nut butter over to a high-powered blender and blend until smooth. Pour it into a clean and put it to refrigerate.
- It will last for various months in the fridge.
NOTES
*Look for fresh nuts here. Ideally bought from a store that keeps them in the fridge. If you are using raw nuts I recommend roasting them to bring out the full flavor (350F for 5-7 minutes – or until starting to turn a little golden – flipping them after 3 minutes). If you can only find salted macadamias, try rubbing them. That is in between some paper towels to try to remove some of the salt and not add extra salt to the recipe.