I’m turning into a nut butter snob. And a chocoholic.
Maranatha? I don’t really like almond butter from a jar unless it’s on baby carrots. But since we’re on the subject, you have to try plain almond butter with baby carrots. Talk about world-rocking!
No, nut butters these days, as far as I’m concerned, are better when homemade. And cheaper when homemade. Is it just me, or are nut butters made from “exotic” nuts like cashews a
lot little overpriced? I thought about searching for macadamia nut butter but gave that up pretty quickly…I don’t need my view of the nut butter industry to be more jaded than it already is.
The best part about this is that it takes all of 5 minutes to get it together and you’ll have hours (or minutes) of endless nut butter pleasure. Trust me, no grocery store nut butter can do that for you.
OK, fine, it can. But you have to pay more. And you don’t have the satisfaction of creating it. Am I making a good sales pitch?
Also, just in case you were wondering, macadamia nuts are pretty awesome for you. They have a TON of monounsatured fats, which is the highest of any oil, including olive oil. All I know is more fat = more better (woohoo for fantastic grammar), and I’m all about the more better. Please and thank you.
- 1 cup roasted macadamia nuts (toast in a dry skillet over medium low heat for about 5 minutes, stirring constantly)
- 2 heaping Tbsp cocoa powder
- 1 Tbsp maple syrup or agave
- pinch of salt
In a food processor pulse the nuts and the cocoa powder until smooth. Stream in the syrup and pinch of salt. You may want to add more or less of either according to taste, but this recipe makes a great dark chocolate butter that’s not too sweet.
Me? I served it atop a slice of toast and pretended it was a graham cracker. Graham crackers are more better than toast anyway.