I love (and need!) rich, flavorful foods. But I also want to keep my diet simple and clean for ample nourishment and energy. Enter my Homemade Coconut Macadamia Nut Butter. Making your own nut butters is so easy (rule of thumb: just toast nuts and whirl in a food processor!), and I love the addition of sweet dates, fragrant coconut, and a pinch of salt in this very-special, ultra-luxe blend. It’s creamy, sweet, a little bit salty, and perfect on everything from fresh fruit to smoothie bowls. My suggestion? Keep a jar in your pantry at all times!
Makes 2 cups
What you need:
- 1 cup raw macadamia nuts
- 1 cup blanched almonds
- ¼ cup coconut shreds
- 10 Medjool dates
- 1 teaspoon sea salt
What you do:
- Preheat oven to 350 degrees. On a baking sheet, place macadamia nuts, blanched almonds, and coconut. Toast for 15 minutes.
- Into a food processor or high-speed blender, add toasted nuts, coconut, dates, and salt. Blend until smooth and creamy, adding one tablespoon of water at a time if needed.
- >> You can buy blanched almonds, but they’re also very easy to make! Into a pot of boiling water, add raw almonds. Cook for 1 minute, drain, and cool. Using your fingers, remove skins.
>> Love chai spices as much as I do? Spice up this nut butter by adding 1 teaspoon chai spice blend (I like Tipu's).
>> If your macadamia nuts are already roasted, freshen them up by toasting 5 minutes to release some of the natural oils.