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Salted Macadamia and White Chocolate Butter

This divine butter can be made with or without the white chocolate twist. It’s simple but will have you making foodgasm noises left, right and centre. Serious “foodporn” in a jar.

Instructions for activating and roasting macadamias.

Place 3 cups raw macadamias in a glass or stainless steel bowl and cover with filtered water and a pinch of sea or Himalayan salt (this de-activates any enzyme inhibitors in the nuts, making them easier to digest). Cover bowl with a tea towel or cling wrap and allow to sit on bench for 6 hours or overnight.

After the 6 hours (or the next morning), preheat oven to 150 degrees C. Drain and rinse macadamias in a colander. Spread on a baking tray lined with bleach-free baking paper (I use the “if you care” brand) and roast for 30-40 minutes or until completely dried out and slightly golden (not to be confused with dark brown … nuts this colour are burned and should be discarded).

Place nuts in a bowl with 

1/2 teaspoon each of vanilla bean powder, cinnamon and a quality variety of salt (not plain table salt – this is mineral-depleted)

Toss to coat and then decide whether you want a plain salted macadamia butter or whether you want to go the whole hog and use the raw cacao butter to give it the white chocolate twist. I’ve included both options below

Basic Macadamia Butter

Place the activated nuts that have been coated with vanilla, cinnamon and salt into a powerful food processor or blender and blend until a smooth paste forms (about 2 minutes … if you do this while the nuts are still warm from the oven it will turn to butter even quicker).

Store in a recycled glass jar in fridge for up to 3 months

Notes

You can add 1/4 cup cold pressed macadamia oil to help facilitate bending and to yield a runnier butter that is perfect for drizzling over banana coins or as a dip for apple wedges

White Chocolate and Macadamia Butter

Follow instructions for basic macadamia butter, but add 1/4 cup melted organic raw cacao butter (available at some supermarkets, most health food stores and bulk-food stores). I melt this on the stovetop, over a very low heat in a small saucepan. This butter blends super easily (and quickly) thanks to the cacao butter. The cacao butter is solid at room temperature so even though the butter will be runny at first, it will thicken in fridge.

Store in a recycled jar in the fridge for up to 2 months

Notes: 

Take this butter out of the fridge 20 or so minutes before you need it – this allows the cacao butter element to soften slightly (it will be very firm in the fridge) so you can use it as a dip or spread

Serving Suggestions

  • I love either version with simple organic banana coins and cinnamon or some organic pink lady apple wedges
  • The classic version can also be added to savoury dishes. Think a bliss bowl or stuffed inside celery logs. Yum; simply “the tits”
  • Try the white choc version mixed with raw cacao powder and honey for a chocolate fudge (omit honey and stuff a healthy dollop inside a Medjool date or two – quickest dessert ever)

Don’t be afraid of raw cacao butter. I know we’ve been told to avoid saturated fats but the cacao bean is a source of antioxidants and in small amounts can be a part of a nutrient-dense diet.