Eggnog-Spiced Macadamia Nut Butter

eggnog macadamia nut butter

Looking for an easy homemade gift to dole out for the holidays? I’ve got you covered.

eggnog macadamia nut butter

Ultra-creamy, rich, slightly sweet, and delicately spiced with nutmeg, this macadamia nut butter is reminiscent of the quintessential holiday beverage.

Now, macadamia nuts are not exactly cheap, so if you’re looking for a less expensive version, I suggest swapping out them out for cashews. You’ll still end up with a smooth, creamy, and rich nut butter. I would shy away from peanuts or almonds, though, because you want to start with a relatively blank canvas, and the flavor of those two nuts may compete with the nutmeg for center stage.

eggnog macadamia nut butter

Spoon the macadamia nut butter into cute little jars, wrap with festive ribbon, and gift to family, friends, and/or coworkers. If they like eggnog, they’ll love this macadamia nut butter!

eggnog macadamia nut butter

 

Eggnog-Spiced Macadamia Nut Butter

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 0 minutes

Keywords: raw beverage side snack vegan vegetarian raw Christmas winter fall

Ingredients (1 small jar)

  • 1 1/2 cups raw macadamia nuts
  • 1-3 tsp neutral-flavored vegetable oil (such as safflower oil)
  • 2-3 Tbsp honey (depending on taste preference)
  • 1/8 tsp Kosher salt
  • 1/8 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg

Instructions

Place macadamia nuts in a food processor and process until the nuts break down into a creamy & smooth butter, adding the oil if desired (1 teaspoon at a time) to reach desired consistency.

Add in the honey, salt, vanilla extract, and ground nutmeg and process until fully combined.

Scrape macadamia butter into a small jar or other airtight container and store in the refrigerator.

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Pumpkin Pie Cheesecake Truffles {Thanksgiving Leftovers Series}

pumpkin pie cheesecake truffles

I saved the best 2014 Thanksgiving leftovers recipe for last!

pumpkin pie cheesecake truffles featured

I know you’re probably SO over seeing pumpkin recipes from food bloggers right about now, but if – like me – you are also sick of looking at the leftover pumpkin pie sitting in your fridge (and stealing bites every now and then… ssshhh!) then these truffles are a must.

pumpkin pie cheesecake truffles

The sweet & velvety pumpkin pie filling is mixed with reduced-fat cream cheese, rolled into balls, enrobed with a coconut butter mixture, then coated in graham cracker crumbs.

pumpkin pie cheesecake truffles

The resulting “truffles” taste just like pumpkin cheesecake, but with the addition of a decadent-tasting coconut butter shell. You could skip the coconut butter component and coat the pumpkin cheesecake balls with melted white chocolate, but I actually prefer this less-sweet version.

pumpkin pie cheesecake truffles

These truffles are so good, it’s totally worth it to make a pumpkin pie just so you can use the leftovers!

pumpkin pie cheesecake truffles

 

 

Pumpkin Pie Cheesecake Truffles {Thanksgiving Leftovers Series}

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 0 minutes

Keywords: dessert cream cheese pumpkin Thanksgiving cheesecake truffles

Ingredients (8-10 truffles)

  • 3/4 cup leftover pumpkin pie filling (no crust), at room temperature
  • 4 oz neufchâtel (1/3-less-fat cream cheese), at room temperature
  • 5 full graham cracker sheets
  • 1/4 cup softened coconut butter
  • 1 Tbsp coconut oil
  • 1/2 tsp pure maple syrup

Instructions

In a large bowl, whip together the softened pumpkin pie filling and neufchâtel using an electric mixer until very well mixed; set aside.

Place graham cracker sheets in a food processor and process until the texture resembles sand (no big pieces).

Measure out 1/2 cup graham cracker crumbs and add to the pumpkin cheesecake mixture; stir until well-combined. Place remaining graham cracker crumbs on a plate; set aside.

Using a mini ice cream scoop or spoon, scoop out spoonfuls of the pumpkin cheesecake mixture and place on a parchment paper-lined cookie sheet or plate. Refrigerate until firm, about 2 hours. Roll into balls using your palms; set aside.

In a microwave-safe bowl, combine the coconut butter, coconut oil, and maple syrup. Heat for 30 seconds, or until soft & melted. Stir well to combine. Roll each pumpkin cheesecake ball in the coconut butter mixture, using a spoon to help “paint” it on and wipe off any excess. You want just a thin layer.

Roll the coconut butter-coated pumpkin cheesecake balls in the remaining graham cracker crumbs and place on the parchment paper-lined cookie sheet or plate again; refrigerate until firm, about 10-15 minutes.

Store in an airtight container in the refrigerator.

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