Homemade Macadamia Nut Butter

New to Essential Oils? Sign up for a FREE 14 day e-Course and email series to walk you through the basics! Register now for FREE here!

I miss peanut butter… 

I do enjoy peanut butter every once in a while, but I try to avoid it for the most part. Peanuts aren’t the most nutritious food. They are high in omega 6 fats (as are most nuts and seeds) and high in phytic acid.

Macadamia nuts  are very low in omega 6 fats as well as phytic acid. When I do eat nuts, I eat Macadamia nuts and Hazelnuts.

I’ve been making this homemade macadamia nut butter for a few years. My three-year old daughter loves it! It really tastes wonderful on sandwiches and as a dip with fruit.

DIY Macadamia Nut Butter

Homemade Macadamia Nut Butter

Equipment
Food Processor or High Quality Blender
Jar or storage container
 
Ingredients
 
This recipe will make almost a quart of macadamia nut butter. You can easily double or half the recipe.
*Macadamia nuts should be soaked and dried and/or roasted. This helps to reduce the small amount of phytic acid in the nuts. You can soak the nuts in water and salt for 7 hours and then dehydrate them. Then pour nuts on a cookie sheet and bake them at 350 degrees for 10 minutes. 
 
Directions
Pour nuts into food processor. Process nuts until they are creamy. Add coconut oil, salt and honey if using. Blend until the nut butter is completely pureed.  
The macadamia nut butter will set up once you refrigerate it. Adding coconut oil to the butter helps the macadamia nut butter to thicken and spread easily. 
Store in the refrigerator. The macadamia nut butter keeps in the refrigerator for two months. 

This recipe is linked to Thank Your Body Thursday,

Related Posts

ftc_disclosure

About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

10 comments… add one

  • Victoria December 12, 2012, 9:46 am

    Can you skip the dehydrator and put them in the oven on the lowest setting for a while and then roast them at 350º when they are basically “dry”?  Thanks!

    Reply
    • Tiffany @ The Coconut Mama December 12, 2012, 9:53 am

      Yes! I’ve done it in the oven and in the dehydrator :)

      Reply
      • Victoria December 12, 2012, 10:05 am

         That’s great! Do you know approximately how long to leave them on the low temp setting before going to 350º? 

        Reply
        • Tiffany @ The Coconut Mama December 12, 2012, 12:52 pm

          I usually dry them over night in the oven. Probably 8-10 hours :)

          Reply
          • Victoria December 12, 2012, 1:19 pm

             Thanks so much! 

            Reply
            • rohin July 9, 2014, 12:50 pm

              When you soak the macadamia nuts in water and salt, how much salt should you put? Just a pinch?

              Reply
  • Cesr August 22, 2013, 1:22 pm

    How about already roasted/salted Macadamia nuts from Costco?

    Reply
  • meskelli January 21, 2014, 10:32 pm

    I’m a little puzzled about the “will keep for two months in the refrigerator” clause…. how do you keep from consuming it all in one sitting? Is there another instruction for that? Thank you!! It sounds soooooo delicious!!!

    Reply
  • Cherie May 9, 2014, 11:21 pm

    Thank you! Eating macadamia butter for the first time in my life. My food processor wouldn’t budge when I got the already ground nuts in there. I bought them fairly finely ground because it was much cheaper than whole. Anyway, with enough oil a little honey and some maple syrup my ordinary blender got the job done.

    Reply

Leave a Comment