I love the fresh minty flavour this has. Another one that I tend to eat on its own as dessert.
Inspired by a Mint Chocolate Macadamia Butter in Nut Butters by Mary Loudermilk.
Time: 30 minutes with a strong food processor
10g fresh mint leaves, weighed without the stalks
2 tablespoons (30ml) of coconut oil
1/4 cup (60ml/30g) cocoa butter
130g macadamia nuts, raw
70g hazelnuts, raw
1/2 teaspoon vanilla powder
1/4 cup (60ml/25g) cocoa powder
2 tablespoons (30ml) honey
- Wash and dry the mint leaves. Try not to crush them when drying them off as the oils are what help the minty flavour in the nut butter, however dry them thoroughly as nut butter does not like water.
- Melt coconut oil and cocoa butter together, either in the microwave or in small saucepan. Set aside.
- Pour the macadamia nuts and hazelnuts into a food process. Process until they are catching and turning to butter, stopping to push scrape the nut mixture down the sides as necessary.
- Drizzle the melted coconut oil and cocoa butter in while processing, continue to scrape down the sides as necessary. Process until smooth.
- Add the vanilla powder, cocoa powder and honey. Process until smooth, scraping the cocoa powder down the sides and into the mixture.
- Add the mint leaves, tearing them up as you put them in. The oils start coming out as the leaves are broken and give the minty flavour. Process again for a minute or two, until the mint leaves are thoroughly broken up and incorporated and the butter smooth.
Store in an airtight container, in the refrigerator. Lasts about 2 weeks.
The mint does make the oil that naturally separates when the butter is standing go a bit green. It is fine, just stir it every time you have some.