Description

This creamy and smooth Macadamia Nut Butter recipe offers a rich, buttery spread made from soaked and roasted raw macadamia nuts. Enhanced with avocado oil, sunflower lecithin, vanilla, and a natural sweetener, it provides a deliciously nutty and mildly sweet flavor perfect for toast, smoothies, or baking.

Ingredients

Macadamia Nut Butter Ingredients

3 cups raw macadamia nuts
1 cup water (for soaking)
½ teaspoon fine salt
2 tablespoons avocado oil
1 teaspoon sunflower lecithin powder
1 teaspoon vanilla powder
1 tablespoon monk fruit sweetener (or erythritol blend)

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Instructions

Soak the Nuts: Place the raw macadamia nuts in a bowl and cover them completely with 1 cup of water. Allow them to soak for at least 4 hours or preferably overnight to soften the nuts and reduce digestive inhibitors like phytic acid.
Drain and Dry: Drain the soaked nuts thoroughly and pat them dry using a kitchen or paper towel. Spread the nuts in a single layer on a parchment-lined baking sheet.
Roast the Nuts: Roast the nuts in a preheated oven at 250°F (120°C) for about 20 minutes, stirring once midway through to ensure even roasting and flavor development without burning.
Pulse in Food Processor: Transfer cooled nuts to a food processor and pulse 10 to 15 times to break them into evenly small pieces.
Process to Butter: Run the processor continuously for 3 to 4 minutes, pausing occasionally to scrape down the sides. The nuts will transform from crumbly bits to a creamy, oil-releasing butter.
Add Oil and Lecithin: Add 2 tablespoons of avocado oil and 1 teaspoon sunflower lecithin powder, then process again until the mixture becomes ultra-smooth and spreadable.
Incorporate Flavorings: Add ½ teaspoon fine salt, 1 teaspoon vanilla powder, and 1 tablespoon monk fruit sweetener. Blend briefly until well combined.
Adjust Texture: If the butter feels too firm, add up to 1 extra tablespoon of avocado oil gradually (one teaspoon at a time), blending after each addition to reach preferred consistency.
Store Properly: Transfer the macadamia nut butter to a clean airtight container. Refrigerate for up to 3 weeks. Before serving, bring to room temperature for 15 to 20 minutes to soften and restore creamy texture.

Notes

Soaking nuts reduces phytic acid, enhancing digestibility and flavor.
Roasting enhances flavor but keep the temperature low to avoid bitterness.
Adjust sweetness and saltiness to taste by altering sweetener and salt quantities.
Use a high-powered food processor for best texture results.
Store refrigerated and consume within 3 weeks for optimum freshness.
Bring to room temperature before use for easy spreading.