Cocoa and Macadamia Nut Butter

Makes: a jar

Ingredients:

200g macadamia nuts

2 tsps honey

1 heaped tbsp cocoa powder 

1 tsp vanilla essence

Sea Salt

Method:

Preheat the oven to 150 degrees celsius and line a baking tray with greaseproof paper.

Spread the macadamia nuts over the tray and and roast in the oven for 15 minutes. I recommend the lowest shelf and keeping a watchful eye.

Once the nuts are golden brown, remove from the oven and leave to cool.

Once cool, add to a food processor along with the honey, cocoa, vanilla and a big pinch of salt.

Biltz until you have a smooth glossy nut butter, be patient as this takes time. As the macadamia nuts contain plenty of natural oils, you shouldn’t need any extra, but if you’re having trouble simply add a little oil of choice - coconut adds a lovely flavour. 

Transfer to a jar to be drizzled over porridge, spread over sourdough or my personal favourite, straight off the spoon.