Macadamia Chocolate Butter: vegan, healthy and delicious


My vegan macadamia chocolate butter simply tastes heavenly. Macadamias are among my favourite nut, because macadamias are not only delicious, but also super healthy: they contain a lot of monounsaturated fatty acids and they are a top source of e-vitamins. If you don’t get unsalted macadamia nuts for the recipe, you can also buy salted macadamia nuts and rinse them briefly with water and rub well dry. Macadamias and cocoa harmonize fantastically. And the macadamia butter is so versatile, it tastes just as good on bread as on many desserts or cakes. But I prefer to add a small spoon of my macadamia chocolate butter to the breakfast bowl in the morning. The best thing to do is to double the amount – one jar for you, one to give away. Because this little delicacy is also perfect as a culinary present. After all, Christmas is just around the corner.


Vegan Macadamia Chocolate Butter

For 1 glass (250 g)

  • 150 g unsalted macadamia nuts
  • 2 tbsps dark cocoa powder
  • 50 ml macadamia or almond oil
  • 1 pinch salt
  • 2 tbsps maple syrup

Preheat oven to 190 degrees. Roast the macadamia nuts on a baking tray in the middle of the oven for about 10 minutes. Remove from oven and allow to cool.

Coarsely chop the nuts and then puree them together with all other ingredients in a high-performance blender until a creamy paste is obtained.

Fill the spread into a clean, dry screw cap jar. You can keep it in the fridge for approx. 10 days.



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