Nut butters are expensive. That’s why I order raw nuts in bulk and make my own butters and spreads. This macadamia nut butter is rich in mono-unsaturated fats, low in carbs and rich in nutrients. Macadamia nuts are not only tasty, but they’re rich in nutrients and healthy fats too!
I love peanut butter but have chose to save it for special occasions since it tends to lean on the un-healthy list of nuts. Peanuts are high in polyunsaturated fats, which causes inflammation in the body (1). I was searching for healthy options for nuts, I came across macadamia nuts. They’re pretty low in PUFA (polyunsaturated fats) as well as lectins and phytic acid.
Homemade nut butter is simple to make and only requires a good food processor.
I made several batching of macadamia nut butter and I find I like the texture more when a little coconut oil is added and a scoop of date paste or raw honey. The result is a soft, spreadable nut butter that can replace peanut butter in any recipe.
To get started you’ll need 16 ounces of macadamia nuts. I used roasted nuts, but raw nuts work too.
Process the nuts in a food processor for 2-3 minutes, or until the nuts are pureed. Add in a pinch of salt, coconut oil and raw honey (if using) and continue to process until the butter is mixed completely.
Store the macadamia nut butter in the refrigerator for 7-14 days.
Homemade Macadamia Nut Butter
- Food processor
- Jar or storage container
- 1 pound macadamia nuts*
- 6 tablespoons coconut oil
- pinch of salt
- 4–6 tablespoons raw honey (optional)
- 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.