If you've ever tried to make nut butter before you'll know how painfully long you have to stand there watching the nuts blend until it resembles your shop-bought stuff (normally about 10-15 minutes). When you use macadamia nuts, however, you reach the right consistency in less than 5 minutes... hallelujah!
Macadamias, unlike other nuts, are relatively low in polyunsaturated fat (omega-3 and omega-6) and much higher in monounsaturated fat. And, of their small amount of polyunsaturated fat, they have a much better Omega-3/Omega-6 ratio than other nuts (most people eat too much Omega-6 and not enough Omega-3). Macadamias are also anti-inflammatory and a great source of manganese which contributes to bone health and helps your body absorb other key nutrients.
Buuuutttt they are also the most calorie dense of all the nuts (about 720 calories per 100g!!) so I would recommend you control your portion size because it is so easy to keep eating them and before you know it you've demolished the whole bag or eaten the whole jar of nut butter... woops (been there, done that)!
Anyway onto the good part...
- 2 cups macadamia nuts
- 1/4 cup melted cacao butter
- 2 tsp cacao
- 1/2 tsp pink himalayan sea salt
- 1.5 tsp protein powder (optional)
1) Blend macadamias in a food processor until smooth and creamy (approx. 5 mins)
2) Add the rest of the ingredients to the macadamia nut butter and blend until combined
3) Pour into glass jar and store in fridge.
If you don't have cacao butter you can leave it out of the recipe and it will still work fine but if you can get your hands on some it adds a great richness to the nut butter. I also added a small amount of protein powder (vanilla/chocolate flavour) for an extra boost of nutrition but again this is just optional!