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Did you catch my last post about my raw cashew + macadamia nut butter infused with manuka honey? I’ve literally been eating it straight out of the jar with a spoon since I made it.  It’s great on a bagel or oats, but I like it most just spooned out of a jar.

And since I had already dirtied the food processor that day, I went ahead and made one more nut butter.
May as well, yeah?

this ones a little darker.
& happens to go quite well with bananas.

cocoanut macadamia nut butter

- 1 & 3/4 cup unsalted raw macadamia nuts
-  1/3 cup semi-sweet chocolate chips
- 1/3 – 1/2 cup unsweetened coconut
- optional: 1/4 tsp salt

 {Process macadamia nuts for about 5 mins.  it should be quite liquidy (more so than other nut butters) and warm.  Add in chocolate chips and coconut.  The heat from the macadamia nuts should easily melt and meld the chocolate chips. Process for additional 5 mins.}

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process raw macadamia nuts for about 5 mins

scrape down sides when necessary. it should be quite liquidy, more so than other nut butters.

at this point the macadamia butter should be quite warm…

add semi-sweet chocolate chips

and 1/3 cup unsweetened coconut {and optional salt, if using}

Process for another 5 mins or until throughly combined

Sometimes when macadamia nuts are raw they have a slight bitter taste, so I thought the chocolate and coconut seemed like a good addition.

This nut butter is especially great for drizzling.
It’s a lot more liquefied than cashew, almond, or peanut butter, but when I put it in the fridge it hardened up a bit and became very spreadable. it’s a versatile one.

macadamia nuts are known to be beneficial to our health {in moderation} and chocolate is full of antioxidants, so i think this nut butter is pretty much just a win-win