This is the best thing I've eaten in a while. I used salted macadamia nuts and sweetened coconut pieces, and I would do it again, but if you're using raw and unsweetened, you'll have to experiment a bit to find the right balance of salty and sweet. It shouldn't be too difficult. This is my first time experimenting with making nut butter out of two different kinds of nuts, and it's amazing. It seems to be a trend, because without realizing it, I bought almond milk that was both almond and cashew milk. It's good. I just hadn't realized it was both. I hadn't realized I'd wanted that in my life.
I wish I had a cute story to tell, but today all I can really focus on is this, taking three of my favorite things and mashing them together in a food processor for what seems like forever. Seriously, making any kind of nut butters is really, really time consuming and inevitably, every time, I feel like I am doing something wrong. I'm not but that's how it feels. In case this is your first time venturing into the domain of homemade peanut butter, cashew butter, or in this case coconut hazelnut macadamia butter, I'll let you know what to expect from your food processor. 1. It'll blend well, at first. 2. It suddenly stops and everything sticks to the walls and looks nothing like nut butter. 3. You take a spatula and scrape the walls down, every 20-30 seconds. It requires some patience. 4. The nut mush comes to a complete standstill with the blade spinning around endlessly. 5. It'll start to move around again, but very slowly at first. 6. It's done when it moves like something in a food processor should.
If you're desperate because it's not working, add in some oil, but never water. Never water, to help it mix. I know from experience, you'll just ruin the whole batch.
Here's what you'll need:
- 1/2 cup of hazelnuts
- 1/2 cup of macadamia nuts (salted)
- 1/2 cup of dried coconut (sweetened)
- Put all of your ingredients in the food processor, and blend until smooth. Read above to know what to expect.