Choc Nut Butter with Honey
- WEDNESDAY 1 FEBRUARY 2017
Choc nut honey butter with Honey
MAKES: 1 x 280 ml (10 oz) jar
280g (10 oz/2 cups) raw macadamia nuts or almonds
1 teaspoon sea salt
2 tablespoons raw honey
3 tablespoons good quality unsweetened Dutch-processed cocoa powder
1 tablespoon melted coconut oil
Prepare your oven: Preheat the oven to 160ºC (315ºF).
Roast the nuts: Place the nuts in a single layer on a baking tray lined with baking paper. Roast until just golden, but do not let them brown. They will take about 10-15 minutes.
Cool and blend: Let the nuts cool slightly, then place in a food processor. Add the remaining ingredients and blend for 5 minutes, or until smooth. Be patient as the nuts will take the full 5 minutes to transform from powder to crumbs to clumps, and then to a smooth butter. If after 5–7 minutes the butter isn’t a lovely smooth paste, add an additional tablespoon of melted coconut oil.
Bottle: Using a spatula, scrape your nut butter out of the food processor, into a clean jar. Screw the lid on tightly.
The nut butter will keep on the shelf for up to 1 month, or in the fridge for up to 2 months. If you store it in the fridge, bring it to room temperature before using, to make it easier to spread.
Kate Walsh is a self-taught cook, teacher, sustainable food advocate and author of the Real Food Projects cookery book. Stay in touch with Kate and Real Food Projects at her website www.realfoodprojects.com/ or like Real Food Projects on Facebook. If you're in Australia, visit Kate's online store and use the coupon code ‘FLOW HIVE’ to get a whopping 50 per cent off her fabulous book. Valid until 1 March, 2017. Hooray!