A lovely, healthy alternative to peanut butter. Use to top celery sticks, oatcakes or very dark chocolate.
Roast approximately 125g almonds and 100g macadamias on a baking tray for five minutes at 180c. Then spread a second baking tray with around 75g unsweetened raw coconut chips and pop that in the oven too. After another five minutes take both trays out of the oven to cool.
Blitz the nuts and coconut chips in a food processor with 1/2 teaspoon sea salt and 3 drops liquid stevia (optional) until smooth. Scoop out into a jar and refrigerate.