Macadamia White Chocolate and Maple Spread

• Vegetarian
• Gluten free

• Condiments

  • 1 cup Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Himalayan salt
  • 1 1/2 cup Maple sugar flakes or pure maple sugar, pure
  • 1 Vanilla bean

• Nuts & Seeds

  • 1 cup Cashew pieces, Raw
  • 1 cup Macadamia nuts, raw

• Dairy

  • 1/2 cup Cacao butter

Found on thehealthyfoodie.com

Description

Ingredients

• 1 cup (150g | 5.25oz) raw macadamia nuts
• 1 cup (150g | 5.25oz) raw cashew pieces
• ½ cup (70g | 2.5oz ) finely chopped cacao butter
• 1-1/2 cup (115g | 4oz) pure maple sugar flakes or pure maple sugar
• 1 cup (240ml) pure maple syrup
• ½ tsp Himalayan salt
• 1 vanilla bean, seeds scraped

Directions

• Put the macadamia nuts, cashew pieces and cacao butter into your High-Speed Blender container.
• Process for about 1 minute total, slowly increasing the speed and stopping to scrape the sides at least once, until the butter starts to get creamy.
• Add maple sugar, salt and vanilla seeds and resume processing, again increasing the speed progessively, until your spread becomes really creamy, about 2 to 3 minutes total. You may want to scrape the sides a few times, just to make sure you get all the bits and pieces mixed in.
• With the motor running on low-medium speed, add the maple syrup through the feeding hole. Once all the syrup has been added, increase the speed to high and let the spread spin for 1 minute, until really super smooth, creamy and dreamy.
• Transfer your finished butter to a half-pint glass jar and garnish with a generous pinch of pure maple sugar flakes.
• If at all possible, let your maple spread rest for at least 24 hours, to allow flavors to meld and fully develop.

Nutrition