Coconut Mac Butter

So this happened.  I’m such a sucker for nut butters.  A few months ago I mentioned how I was avoiding nuts because they were causing digestive issues, instead switching to all things coconut. I have been going coconut strong ever since, however I also discovered that when I properly soak and dehydrate nuts they don’t bother me! Naturally, nut butters were the first thing to be added back into my diet 🙂

Soaked and dehydrated nuts take a bit longer to turn into nut butter, however it is totally worth the extra time.  I am researching and experimenting with the best method to soak nuts, but in the meantime check out this article which gives you a good summary of why soaking is necessary and a good place to start trying to do the process yourself.  What I have noticed is the fattier the nut, the easier it is to turn into nut butter.  Now I realized this before I soaked my nuts, however it makes a especially huge difference after soaking and dehydrating them.  Almond butter takes almost 40 minutes after soaking, whereas this macadamia nut butter only took me about 10.  Ha, I think I have a new favorite nut butter 😉

To add a tropical twist to this delicious spread, I added some coconut oil which makes it extra rich, creamy, and slightly sweet.  When you can get such a complex flavor from two ingredients there is nothing not to love!  The added coconut oil also helps the bending process go faster as well.  No complaints here!

Use this as a spread on toasted muffins, or a as a dip for sliced apples or other fresh fruit.  One of my favorite ways to use this is adding a heaping tablespoon to some water in my Vitamix, and making a quick and easy creamy “nut” milk for my smoothie.  Theres not straining or planning in advance, simply add your frozen fruit, scoop of nut butter, and desired amount of water.  Viola!  With summer around the corner, I have a feeling this coconut mac butter will be a regular staple in my fridge 🙂

Coconut Mac Butter

3 cups soaked, dehydrated, and toasted macadamia nuts
2 Tbsp coconut oil
sea salt, optional

Add the nuts and oil to a food processor and blend until smooth, scraping down the sides as necessary.  The time will depend on your food processor.  Add the salt at the end and pulse to incorporate.  Store in a air-tight container in the fridge.

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