Creamy Macadamia nuts and tropical coconut flakes are combined to make this deliciously smooth nut butter, a great alternative if you want to mix things up…
Natural nut butters seem to have reached ‘Rock Star’ status in the world of healthy eating, and I am a huge fan. While conscious of the fact that all nuts are undeniably high in fat, and that includes macadamia nuts, it’s the ‘good’ kind so we can breathe a sigh of relief there. To counterbalance this they are also high in protein, contain no sugars and are full of essential nutrients.
Macadamia nuts are not as common in the UK as a lot of other nuts, such as peanuts, almonds or cashews for example, and it wasn’t until I moved to Australia that I first came across them. (Another story, but an amazing experience for nearly 3 years that I will never forget.) I guess that being a nut native to Australia that would make sense! I have to confess that my first taste was of the chocolate covered variety, which became a bit of an obsession for my first few weeks there. Further down the line, these creamy little gems became a staple in my salads, breakfasts and simply to snack on. If you haven’t tried them, then you really should.
Living back in the UK now, macadamia nuts seem much more readily available in supermarkets, which is fantastic for fans like me. I make nut butters a lot, but usually almond or cashew, so this is a welcome change with the added tropical taste of the coconut.
It really is incredibly easy to make nut butters, and all that you need is a little patience. Feel free to swap the macadamia for your favourite nuts; any will work well with the natural sweetness of the beautifully aromatic coconut. If you like things a little sweeter, I would suggest you add a touch of honey before you blend, adjust this at the end if you need more.
Macadamia & Coconut Butter
- 250g Macadamia Nuts
- 50g Natural Coconut Flakes (or desiccated)
- Pinch of Sea Salt
- Honey (optional)
Preheat the oven to 150°C fan.
Firstly, spread nuts onto a baking sheet, ensuring they are in a single layer. Roast for approximately 10 minutes or until lightly browned, and remove from oven to cool.
Add the macadamia nuts, coconut, and salt to a food processor.
Blend until smooth. This will need patience, and will take up to 10 minutes.
Finally, transfer to a bowl, or jar and serve.