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Macadamia Coconut Butter

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Course: Condiment
Ingredients Method

Ingredients
  

  • 1 cup roasted and salted macadamia nuts
  • 5 cups unsweetened coconut flakes or shreds
  • 4 dates

Method
 

  1. In a food processor, like this one I use, blend nuts and 1 cup of coconut and dates first until it’s all blended roughly, about 30 seconds.
  2. Now the easy part, dump the rest of the coconut inside the food processor. It should fill the food processor all the way to the top. Disregard the line that says don’t fill past this line. We’re gonna break the rules. Now turn the food processor to on and leave it on until the butter is a nice creamy texture to your liking. This takes about 15–20 minutes for me and my climate. I’ve noticed that the ambient temperature in my house or time of year effects how quickly the coconut turns into butter. Just watch it and taste it and stop when you’re satisfied.
  3. Once it’s all blended into butter, transfer it to a jar or some other container. It should probably be good for a week or so but I guarantee you’ll eat it all before it goes bad. Enjoy!