While macadamia nut butter is amazing, it's even better with pretty pink swirls made from fruit powders! So simple, so rich, so luxurious. Anyone you bless with this beautiful nut butter will surely feel loved. Because of its white color, macadamia nut butter makes a beautiful backdrop to fruit powders or other additions. Get creative!
This quick treat is pretty in pink and so tasty! A delicious peanut-free option that is gluten-free, has no added oil, and is made with just five ingredients. Makes one 8-ounce jar.
Making this treat for someone could certainly be interpreted as an act of love, whether for your lover, kids, parents, friends, enemies, acquaintances, or yourself. It’s a macadamia nut butter love note. It can’t help but bring a smile to the face of any recipient. And when you wonder how it tastes so good and then realize the only added sweetener is a teaspoon of maple syrup in the whole batch and sprinkles of powdered fruit, with natural colors and no added oil, your smile is likely to grow wider. So. Good.
I love having this pretty nut butter on-hand any time of year, and it’s especially fun for Valentine’s Day. It’s so nice to have a pretty Valentine’s Day treat without loads of sugar. It feels extra special! Another favorite Valentine's Day treat would have to be these Rosemary Pine Nut Chocolate Truffles.
Ingredients and variations
There are just five plant-based ingredients in this recipe, and two of them are fruit powders. This is an easy recipe!
Macadamia nuts: The star of this nut butter! Macadamias are such a rich nut, they don't require any added fats to turn them into nut butter.
Maple syrup: Just a touch of syrup adds a bit of sweetness to the nut butter.
Pitaya (or dragon fruit) powder: This powder provides a striking deep pink color, made of just dried, powdered dragon fruit.
Pomegranate powder: A beautiful lighter pink powder made of just dried, powdered pomegranates.
Salt: Just a touch brings out the flavors of the other ingredients.
It's still going to be a beautiful nut butter if you only have one of the two fruit powders, or a different red, pink, or purple fruit powder. The fruit powders aren’t cheap, but a bagful will last a long time.
Often, macadamia nuts are available in bulk bins at the grocery store. You only need 8 ounces to make this recipe. Look for raw nuts rather than roasted.
Oven or toaster oven: First, we'll toast the nuts by baking them in an oven or toaster oven.
Food processor: We'll process the toasted nuts in here until smooth.
8-10 ounce Jar: To place the macadamia nut butter in.
A ¼ teaspoon: To sprinkle the fruit powders into the nut butter jar.
A butter knife or chopstick: To create the swirls through the nut butter.
This is an easy recipe, and a fun one, too.
Toss and toast: Toss the nuts in the maple syrup and salt, then toast in the oven or toaster oven.
Process: Once cooled, place the toasted nuts in the food processor and process until smooth. It may take a few minutes to get really smooth and creamy. Stop and scrape the sides down as needed
Pink swirls: Using a spatula or serving spoon, place a scoop of the macadamia nut butter into a jar, then sprinkle ¼ teaspoon of each fruit powder along the outer edge (the side of the jar), trying to keep them mostly in separate areas so they both show. Continue layering the nut butter and fruit powders until all is used.
Poke a knife or chopstick through the powders to create the swirls, being careful not to stir too much or it will just become a light pink nut butter without swirls.
Keep sealed in the fridge for up to a few weeks.
Looking for more easy, colorful treats? Check out the Chocolate Berry Pistachio Stuffed Dates.
More sweet treats
Homemade Macadamia Nut Butter with Pink Swirls
- oven or toaster oven
- food processor
- ¼ teaspoon or other small spoon
- butter knife or chopstick
- 8 ounces macadamia nuts raw organic
- 1 teaspoon maple syrup
- ⅛ teaspoon salt
- 1 teaspoon pitaya powder aka dragon fruit powder
- 1 teaspoon pomegranate powder
- Toast: Set the oven to 325 degrees. Place the macadamia nuts in a bowl and stir in the maple syrup and salt. Pour onto a baking sheet lined with parchment and bake for 12 minutes, until the nuts are golden and fragrant. Keep an eye on them so they don't burn; a toaster oven will likely cook faster. Remove from oven and let cool about 5 minutes.
- Process: Place the toasted nuts into a food processor and process until smooth, stopping to scrape the sides down as needed.
- Layer with pink powders: Using a spatula or serving spoon, carefully transfer a scoop of the nut butter to a jar. Then, sprinkle a ¼ teaspoon of one of the fruit powders into three separate spots on top of the nut butter, making sure it’s sprinkled along the outer edge so the color will show through the glass jar, as pictured (if desired). Do the same with the other fruit powder, in different spots along the outer edge.Add another scoop of nut butter, then sprinkle the other fruit powder in the same way the previous fruit powder was sprinkled, aiming for different spots around the outer edge. Continue to alternate nut butter and fruit powder until all of the nut butter is in the jar.
- Swirls: With a knife or chopstick, poke down through the areas of fruit powder, continuing around the jar to create swirl patterns. Be careful not to stir or over mix the nut butter in the process so that the swirls remain visible.
- Serve in any manner you enjoy nut butter. Keep sealed in the fridge for up to a month or so.