Boy, do I have a treat for you today. Consider it a late Christmas present.
I got a huge reaction a couple weeks ago on Facebook when I posted a picture of the raw white chocolate coconut-macadamia nut butter I’d created—and some people were rather unhappy about the fact that I wasn’t ready to share it quite yet! But I vowed to do so in due time, and today, I’m here to deliver on that promise.
Enjoy! (I know you will!)
Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Sugar-Free, RawPer tablespoon (made with erythritol): 104 calories, 10.8g fat (5g sat), 2.5g carbs, 2g fiber, 1g protein
- 2¾ cups (about 13 oz.) dry raw macadamia nuts (not soaked)
- 1¼ cups (about 10 oz.) unsweetened shredded coconut
- ¼ cup melted raw cacao butter
- ¼ cup erythritol, xylitol, or coconut palm sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- In the bowl of a food processor, combine the macnuts and shredded coconut.
- Process until completely smooth and buttery (this could take anywhere from 5 to 10 minutes), scraping down the sides as necessary.
- When the mixture is smooth, slowly stream in the cacao butter while the machine is running; blend until incorporated.
- Add the granulated sweetener, vanilla, and salt and process again until smooth and combined.
- Store in glass jars, preferably in the refrigerator.
- To make white chocolate peanut butter, replace both the macnuts and the coconut with equal amounts of roasted, unsalted peanuts (you'll have to process it for a few extra minutes).
- You can use ¼ cup of just about any granulated sweetener you like. If you don't have erythritol, xylitol, or coconut palm sugar, feel free to try evaporated cane juice (or organic white sugar), Sucanat, maple sugar, date sugar, or even lucuma powder.
- Add ¼ to ½ teaspoon of almond or peppermint extract for a flavor twist.
This sweet, creamy vegan butter is luxuriously drippy and gooey at room temperature. Even when refrigerated, it stays spoonable. It’s full of monounsaturated fats from the macnuts and healthy plant-based saturated fats from the coconut and cacao. It’s also gluten-free, low-carb, and low-glycemic, and as long as you use erythritol or xylitol, it’s even sugar-free! It would be delicious in or on just about anything, but I ate most (ok fine, all) of mine right out of the jar.
I hope you all had a great holiday, and happy early new year!
What’s your favorite nut butter of all time?
Have you ever made homemade nut or seed butter?