Introduction: Coconut Chocolate Macadamia Nut Butter

Picture of Coconut Chocolate Macadamia Nut Butter

This coconut chocolate macadamia nut butter is heaven in a jar. For real!

Step 1: Place the Ingredients, in Order, Into Your Twister Jar.

Picture of Place the Ingredients, in Order, Into Your Twister Jar.
  1. 1 teaspoon vanilla extract
  2. ½ cup chocolate chips
  3. ¼ cup coconut butter
  4. 1 cup dry roasted salted macadamia nuts

Step 2: Blend at About Speed 50 for 30 Seconds or Until the Nut Butter Appears Creamy.

Picture of Blend at About Speed 50 for 30 Seconds or Until the Nut Butter Appears Creamy.

Step 3: Feel Free to Blend Less for a Crunchy Texture, or More to Get It Completely Smooth.

Picture of Feel Free to Blend Less for a Crunchy Texture, or More to Get It Completely Smooth.

Step 4: Keep in a Jar in the Refrigerator for Up to Six Months, and Let Soften Slightly at Room Temperature Before Spreading.

Picture of Keep in a Jar in the Refrigerator for Up to Six Months, and Let Soften Slightly at Room Temperature Before Spreading.

Step 5: Notes

Picture of 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.

Step 6: Video Tutorial

Comments

SophiesFoodieFiles (author)2016-10-23

A lovely tasty recipe! Mmmmmmm! A cool video too!

tomatoskins (author)2016-07-20

This looks great! Thanks for sharing and welcome to the community!

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