Choc nut butter with honey

Put some of your delicious, fresh, all-natural Flow Hive honey with this fantastic recipe from one of Australia's leading foodies. Your kids will love this!

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.

Choc nut butter with honey

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 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!


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