Triple layer vanilla, caramel and chocolate macadamia butter
Triple layer vanilla, caramel and chocolate macadamia butter
Ingredients
Caramel layer
- ½ cup macadamias
- 4 fresh dates, stones removed
Chocolate layer
- 125g dark (70%) chocolate
- ½ cup macadamias
Vanilla layer
- ½ cup macadamias
- ½ teaspoon vanilla essence
- ¼ cup maple syrup
Method
- Sterilise a 400g capacity jar with a lid and set aside.
- For the caramel layer, place ingredients in a small food processor and process until smooth. Spread into the bottom of the jar.
- For the chocolate layer, melt the chocolate in the top part of a double boiler. Allow to cool slightly before placing in a food processor with the macadamias and processing until smooth. Spread over the caramel layer.
- For the vanilla layer, place ingredients in a small food processor and process until smooth. Spread over the chocolate layer and place the lid on.
- Keep refrigerated until ready to serve.
Tips
Delicious spread on fresh bread, fruit or croissants, this layered jar not only looks pretty - it makes the perfect afternoon snack! Note: This recipe makes one 400g jar; 1 serve = 10g.Credit
Recipe courtesy of Australian Macadamias: www.australian-macadamias.org| Nutrients per serve | |
| Energy | 207kJ |
| Protein | 0.4g |
| Fat | 4g |
| Saturated fat | 0.9g |
| Carbohydrate | 3g |
| Sugars | 3g |
| Dietary fibre | 0.4g |
| Sodium | 2mg |
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