Dark Chocolate Macadamia Butter

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.

Chocolate Macadamia Butter

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.

Chocolate Macadamia Butter

5.0 from 3 reviews

Dark Chocolate Macadamia Butter
Author: 
Recipe type: Dessert, Spread, Dip
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Ingredients
  • 1½ cups dry-roasted, salted macadamia nuts
  • 7 ounces dark chocolate, chopped
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 3 tablespoons maple syrup
Instructions
  1. 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.
  2. This makes about two cups.

Chocolate Macadamia Butter

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,

-Angela

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13 Responses to Dark Chocolate Macadamia Butter

  1. Kat April 16, 2013 at 7:14 am #

    Nom nom nom… This sounds so yummy!

    • Angela April 16, 2013 at 9:12 pm #

      I can bring some for your birthday…

  2. Angie@Angie's Recipes April 16, 2013 at 11:42 am #

    Irresistible! I would love some for my breakfast bread.

    • Angela April 16, 2013 at 9:12 pm #

      Thank you, Angie! That sounds good to me.

  3. Bonnie Banters April 16, 2013 at 7:18 pm #

    Macadamia nuts and dark chocolate…butter me up! I can think of a number of ways I’d use this spread…starting with right on my tongue!

    • Angela April 16, 2013 at 9:12 pm #

      That’s my favorite way :)

  4. Karen Harris April 17, 2013 at 6:27 am #

    This looks so good and I know if you say it is, it is. I guess in the interest of blog research I’ll have to try this, just to make sure.

    • Angela April 17, 2013 at 9:18 pm #

      I appreciate your dedication to science. I share that impulse.

  5. Eric April 17, 2013 at 5:34 pm #

    Drooling! I MUST make some of this!

    • Angela April 17, 2013 at 9:19 pm #

      It’s even healthy! Kind of !

  6. Robin Gagnon {Mom Foodie} April 18, 2013 at 9:20 pm #

    I better not even attempt this. I think I gained a pound just thinking about it…lol.

    • Angela April 19, 2013 at 11:07 pm #

      Yeah, it really is dangerous–but worth it!

  7. Kristin @ Dizzy Busy and Hungry! April 23, 2013 at 6:31 pm #

    Oh my goodness, I cannot stop thinking about this. I must make some. And then I must have my husband hide it from me so I don’t eat it all in one sitting! :)

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