Saturday, November 26, 2016

Macadamia White Chocolate And Maple Spread

Macadamia White Chocolate And Maple Spread
Serves: Approx. 2½ cups
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

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.

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