When it comes to making various kinds of spreads for an infinite number of desserts, I’ve become almost obsessed with macadamia nuts. Luckily, I’ve found a local importer from which I can buy huge amounts of nuts at a really nice price!
The Jaffa Chocolate Butter is thus based on macadamia nuts. Because they add the least net carbs, taste delicious, and are, most importantly, a source of healthy fats. If you wish, you can use any other type of nuts.
In the recipe below, I used orange oil to add the most fragrant orange flavor to the butter. I buy the oil at a local organic store, but it is not available at all times. If you can’t find the oil where you live, I guess orange zest from an organic orange fruit should do a fine job.
Oh, and as for the Jaffa Chocolate butter itself – if you’ve ever been a fan of orange-chocolate combination (Jaffa Cakes, Jaffa Cakes for example), you should love this recipe!
Ingredients
- 10.5 oz. macadamia nuts
- 1 pinch salt
- 6 tbsp powdered erythritol (or to taste)
- 1/2 tsp orange oil (or approx. 2 tbsp. orange zest)
- 3 tbsp. cocoa powder
Instructions
- Preheat the oven to 300°F (150°C).
- Toast macadamias in the oven for 10 minutes. Stir once to prevent burning.
- Let them cool before processing.
- Place the toasted macadamias into the bowl of an s-blade food processor. Add a pinch of salt. Start processing.
- Pulse for a couple of minutes until the nuts turn into runny butter. You might need to scrap the sides of the bowl every now and then.
- Add in orange oil, cocoa butter, and erythritol. Pulse for another minute or so. Use your taste buds to see if you need to add in a bit of anything.
- Use it immediately or store in a fridge for up to a month.
Nutrition
Can I ask what you would put the Jaffa butter on/ in?
Sure. I use it on pancakes, as an ingredient in a recipe that calls for nut butter (particularly Jaffa cake recipe) or just eat it off of a spoon instead of a fat bomb. 🙂