Mocha Macadamia Nut Butter

1. 1

   Preheat the oven to 300 degrees F. Spread the macadamia nuts out on a baking sheet in an even layer and roast for about 10 to 15 minutes, checking the nuts halfway, until lightly browned.

2. 2

   Allow the nuts to cool for about 10 to 15 minutes.

3. 3

   Add the macadamia nuts to your food processor and pulse a few times. Then process for about 5 minutes until the mixture becomes creamy and buttery, scraping down the sides as needed.

4. 4

   Add the cacao powder, espresso powder, coconut sugar, vanilla, and sea salt and continue to process for 3 to 5 more minutes until the butter is perfectly creamy.

5. 5

   The nut butter can be served right away or stored in the refrigerator for up to 1 week. For long-term storage, freeze for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.