Coconut Chocolate Macadamia Nut Butter
by Eatingrichly in Cooking > Canning & Preserving
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Coconut Chocolate Macadamia Nut Butter
This coconut chocolate macadamia nut butter is heaven in a jar. For real!
Place the Ingredients, in Order, Into Your Twister Jar.
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ¼ cup coconut butter
- 1 cup dry roasted salted macadamia nuts
Blend at About Speed 50 for 30 Seconds or Until the Nut Butter Appears Creamy.
Feel Free to Blend Less for a Crunchy Texture, or More to Get It Completely Smooth.
Keep in a Jar in the Refrigerator for Up to Six Months, and Let Soften Slightly at Room Temperature Before Spreading.
Notes
Approximate cost/serving: You can save money on this recipe by getting your macadamia nuts from a bulk bin. I did so and it ended up costing me about $4 for a batch, so about 40 censt a serving.
Vegetarian/Gluten Free: This is already gluten free, and you can use dairy free dark chocolate chips to make it vegan and paleo.
Video Tutorial
