Mocha Macadamia Nut Butter

• 2 cups raw macadamia nuts
• 3 tablespoons cacao powder
• 3 tablespoons coconut palm sugar, or other sweetener
• 1 teaspoon instant espresso powder
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon sea salt

1. Preheat the oven to 300 degrees F. Spread the macadamia nuts out on a baking sheet in an even layer and roast for about 10 to 15 minutes, checking the nuts halfway, until lightly browned.
2. Allow the nuts to cool for about 10 to 15 minutes.
3. Add the macadamia nuts to your food processor and pulse a few times. Then process for about 5 minutes until the mixture becomes creamy and buttery, scraping down the sides as needed.
4. Add the cacao powder, espresso powder, coconut sugar, vanilla, and sea salt and continue to process for 3 to 5 more minutes until the butter is perfectly creamy.
5. The nut butter can be served right away or stored in the refrigerator for up to 1 week. For long-term storage, freeze for up to 1 month.

nuts, cacao powder, coconut palm sugar, espresso powder, vanilla, salt

Taken from food52.com/recipes/24005-mocha-macadamia-nut-butter (may not work)