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Snack: Homemade Macadamia Nut Butter
This recipe includes superfoods such as:
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1lb. Macadamia Nuts
4 Tbsp. Coconut Oil
2 Tbsp. Erythritol
1 Mason Jar
Instructions
1. Measure out 1 pound of macadamia nuts. If you don’t have a food scale I highly suggest one!
2. Put your nuts into the food processor.
3. Start processing them! Grind the nuts up as good as you can.
4. You’ll see the nuts starting to rise up the side of the food processor. You can use a silicon spatula to scrape it off the side of the good processor to make sure it gets a consistent texture.
5. Continue to process the nuts in the food processor. You’ll start to see the natural oils coming out and creating a more creamy mixture.
6. Continue to scrape the sides as the nut butter rises up.
7. Once finished you should have quite a creamy consistency.
8. Add your coconut oil and erythritol. This is to help it become a spreadable mixture, but it also helps it setup in the fridge. The erythritol is just for a slight sweet tinge and you can skip this step, or you can add different flavors of your liking.
9. Continue to process the mixture until it becomes a very smooth and creamy mixture.
10. You can now portion our your nut butter. You can either stick it in a Tupperware container, or you can use mason jars. I opt for mason jars because they can be sealed and in my personal experience do better with food storage.
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Serving Size: 1
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 3744 kcal | ||
| Fat 400 g | ||
| Carbohydrate 63 g | ||
| Protein 36 g | ||
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