Chocolate Coconut Macadamia Nut Butter

This tropical chocolate spread consists of coconut and macadamia nut! It's the perfect nut butter to spread on toast, use as a dip, or simple eat off a spoon!

Course Appetizer, Snack

Cuisine Gluten-Free, Vegan

Keyword chocolate dip, healthy nutella, homemade nut butter

Prep Time 10

Total Time 10

Servings servings (2 tbsp each serving)

Calories 227kcal

Author Anjali Lalani

Ingredients

1 cup dry roasted macadamia nuts
1 cup unsweetened shredded coconut
1/4 cup vegan dark chocolate chips
pinch of Himalayan pink salt or any other salt , omit if using salted nuts

Instructions

Add all the ingredients into a powerful blender such as a Vitamix. If you do not own a powerful blender, you can use a food processor instead (see notes below).
Blend until completely smooth in consistency. You may need to use your tamper to push down the contents of the Vitamix, but once it gets going, the mixture should easily process into a smooth butter.
Store in a jar and refrigerate for weeks! Due to the oils released from the coconut and macadamia nut, this will solidify in the fridge. It will easily soften to a spreadable consistency again if left out for 1-2 minutes at room temperature. Enjoy it on oats, pancakes, waffles, fruit, toast, or simply eat a spoonful of it!

Notes

If using a food processor to blend, you will need to stop, mix, and process a few times in order to get the smooth consistency. If you find yourself having a difficult time starting the blending process, feel free to add a tiny amount of coconut oil to get it going. But once it starts to blend, the natural oils from the nuts will help the process.

Nutrition