It’s back! It’s back! You must know that I am referring to my prized kitchen appliance, my one and only, my…food processor! Yes, I broke it in yesterday after it had endured a long siesta tucked away in one of my blue bins at storage. Never.Happening.Again! Seriously…I don’t know how I survived without it! 
Luckily, while it was in storage I had the chance to brainstorm some new recipes for the blog using the food processor. Now, when I say brainstorm, I mean a thought crossed my mind and I put it in my notes on my IPhone and just rolled with it. When I mean recipes, I am referring to nut butters, and nut butters only. Note that nut butter(s) is plural. 
Seriously, I have been dying without my homemade peanut butter and almond butter. Complete torture. Let’s talk about branching out from the norm, shall we? While I am 100% satisfied with my spoon dipped in a peanut butter jar, sometimes I need a little excitement.
Enter the macadamia nut
and his bff…coconut.
Two flavors that to me, just scream “Bermuda, Bahamas…come on pretty mama“…yes, I am 50 and still crank the Beach Boys on my radio. Who still has radios, anyway?
 Now, I’m pretty sure this looks like a bowl of cream of wheat, but don’t be fooled…it is a sweet coco-nutty, macadamia delight! Oh, and the sea salt…that’s just for kicks.
 Now, break out your food processor
and crank some “Kokomo.” 
Maybe even make yourself a margarita. Whatever works for you.
Coconut and Sea Salt Macadamia Nut Butter (GF, V):
1 1/2 c. sweetened, shredded coconut
4 T. coconut oil, melted
1 1/2 c. unsalted, dry roasted macadamia nuts
1 t. sea salt
1. Add the coconut to your food processor and blend until it starts to break down…this takes about 5 minutes. Occasionally stop the processor and scrape down the sides of the bowl.
2. After the coconut begins to break down, slowly stream in the coconut oil from the top of the processor.
3. Add the macadamia nuts and immediately blend until the nut butter starts to come together…it will look pretty smooth and oily. Fold in the sea salt.
4. Distribute the nut butter into two half pint canning jars. Devour with a spoon, on some bread, etc.!
Makes two half pint jars.

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