Written By Sam Henselijn
White Chocolate Macadamia Nut Butter. This macadamia nut butter is packed with flavors and nutrients. This White Chocolate Macadamia Nut Butter is an excellent source of fiber, vitamins A and C, potassium, and manganese. It can be made and stored before you’re ready to serve. Check out our simple yet unique recipe below:
Ingredients White Chocolate Macadamia Nut Butter
- 1 cup/120g of raw cashews
- 1 cup / 140g of raw macadamia nuts
- ½ teaspoon of fine Himalayan salt
- A pinch of vanilla powder
- ¼ cup/ 35 g of finely chopped cacao butter
- 2 tablespoons of coconut butter
- 2 tablespoons of maple syrup or raw honey.
Method White Chocolate Macadamia Nut Butter
- Make the nut butter base by combining the cashews, macadamia nuts, salt, and vanilla in a food processor bowl and processing until they are smooth and creamy.
- Due to the macadamia nuts’ high-fat content, you might need to pause the engine a few times to scrape the bowl’s sides before the butter comes together.
Make the white chocolate while the nut butter is processing:
- In a small microwave-safe bowl, combine the finely chopped cacao butter with the coconut oil and heat on high for 2 to 3 minutes, stirring carefully between intervals, until the mixture is completely melted.
- Melt the coconut butter and honey together in a different microwave-safe bowl on high for no more than 30 to 1 minute.
- Keep adding one-third of the melted cacao butter into the coconut butter mixture and stir to ensure complete blending.
- Pouring the white chocolate through the feeding tube while the food processor runs will incorporate it into the nut butter. Process until all ingredients are thoroughly combined.
- Stop the machine, add the additives, and pulse a few times only to combine them thoroughly.
- Before eating, place in an airtight glass container and sit for at least 24 hours.
- It can last for a few months if you keep it in a cold, dry location.
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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