Roasted Hazelnut & Cashew PEACE Butter

Makes 1 x 300g jar

  • 200g cashews
  • 100g hazelnuts
  • 1 1/2 tablespoons Macacha PEACE blend
  • Optional: 1/2 teaspoon cinnamon
  1. Preheat your oven to 190C, line a baking tray with baking parchment (choose one with a significant lip around the edge rather than a flat one).
  2. Place your hazelnuts on the lined tray and into the oven to roast for 5 minutes.
  3. Meanwhile add the cashews to a food processor and pulse until ground to a fine powder.
  4. Give the hazelnuts a gentle shake and return to the oven for a further 3-5 minutes until lightly golden and aromatic but not over browned (as then they become bitter).
  5. Once golden add to the food processor with the cinnamon (if using) and blend until a smooth nut butter forms. (Depending on the strength of your blender this will take between 5-10 minutes). You will need to scrape down the sides intermittently to make sure everything is incorporated smoothly.
  6. Once beautifully silky add your Macacha PEACE blend and whizz once more until totally combined.
  7. Decant into a glass jar with a tight fitting lid, if your kitchen is particularly warm keep it in the fridge otherwise it will be fine at room temperature for a month after opening.

As an alternative to making your own delicious blend we also recommend simply combining 1-2 tablespoons (depending on the size of the jar) of your chosen Macacha blend with your favourite nut butter for a super sonic snack, porridge or toast topper. Our favourite brands are Pip & Nut and Meridian.