So, yeah. You should never, ever make this. You will regret making this. This is a seriously dangerous recipe.
Should you foolishly decide to make it anyway, don’t say I didn’t warn you.
I love hazelnuts and I love chocolate, but I don’t buy that popular, sugar-laden spread made of those ingredients. I like macadamia nuts even more than hazelnuts, and I like dark chocolate even more than milk chocolate. This concoction addresses all of those issues, and you can adjust the amounts to make it sweeter or creamier or more chocolatey or more nutty. Whatever you desire.
Don’t you love that candy jar? It was a gift from a talented friend. If you want one you can order it here. You do need a good food processor to make this, and it takes some time to get it pulsed down to a spreading consistency. Be patient and keep scraping it down and blending until you get the texture you like. It is worth it. This is great used as a dip for apples, or smeared onto celery, or eaten directly off of the spoon.
- 1½ cups dry-roasted, salted macadamia nuts
- 7 ounces dark chocolate, chopped
- 3 tablespoons coconut oil
- 1 teaspoon vanilla
- 3 tablespoons maple syrup
- Place all of the ingredients in your food processor. Start blending on low, to break up the nuts and the chocolate. As you keep blending the heat of the process will melt in the chocolate. Increase the speed to high, and blend until it begins to clump up. Open up the lid and scrape down the sides, and process again. Repeat until you have a texture that you like. If you like a thinner texture, increase the coconut oil.
- This makes about two cups.
The leftovers, should you have those, will harden in the fridge, so pull it out a little in advance to let it soften up. It would make a great truffle filling, actually. Really great. Seriously, you have been warned.
Thanks for reading,