By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
698 cal · 5 min
Cake Batter Coconut Butter
Recipe GLPR45701cd89f2510
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Average rating: 3.8 (1)
A delightful no-bake spread combining creamy coconut butter with toasted macadamia nuts, sweet maple syrup, and aromatic vanilla beans. This smooth, luscious blend works beautifully as a dessert dip, spread, or topping for fruit and toast. Ready in just minutes with a food processor.
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Ingredients
1 cup raw macadamia nuts
1 cup coconut butter
¼ cup maple syrup
¼ tsp sea salt
2 tsp vanilla beans (or vanilla extract)
Directions
Add the raw macadamia nuts to a food processor and process for 2-3 minutes, stirring occasionally, until the nuts break down and release their natural oils, forming a creamy butter consistency.
Add the coconut butter, maple syrup, sea salt, and vanilla beans to the food processor with the macadamia nut butter.
Process all ingredients together until the mixture is completely smooth and well combined, about 1-2 minutes.
If the mixture is too thick for your preferred consistency, add a small amount of coconut oil or water (1 tablespoon at a time) and pulse until you reach the desired texture.
Transfer to a storage container and serve immediately or refrigerate until ready to enjoy. Use as a dip, spread, or topping.
Comments
Macadamia nuts and coconut butter will require a special trip to Harris Teeter or Kroger's natural foods section, a real cost for a weeknight cook. The stated five minutes is honest for blending, but plan for thawing coconut butter if it's refrigerated, which adds ten minutes to the actual timeline. This is a dessert spread or snack, rich and expensive per serving at roughly three to four dollars, making it more of an occasional treat than a practical weeknight staple. It keeps well refrigerated and works as a do-ahead, but serves four as a small side course only, not a meal.
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