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Macadamia-chocolate spread
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Make homemade chocolate peanut butter spread for a versatile and tasty topping on toast, crumpets, desserts, and pikelets.
Ingredients:
  • 500.00 ml macadamia halves
  • 2.20 gm vanilla extract
  • 42.90 gm Cocoa Powder, sifted
  • 112.50 gm icing sugar mixture, sifted
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Line a baking tray with baking paper and spread the macadamias on it. Roast for 5 minutes until golden, then let cool for 20 minutes.
  • In a food processor, blend macadamias until creamy, scraping down the sides halfway through. Add vanilla, cocoa powder, and icing sugar. Blend until smooth (mixture will become warm and velvety).
  • Transfer the mixture to an airtight container and let it cool. Refrigerate until thick and spreadable, ideally overnight, for up to 3 weeks of delicious use.

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