Extra-smooth chocolate-macadamia spread

Ingredients

for 7 servings

• Macadamia nuts130 g (4.6 oz)
• 90% dark chocolate30 g (1.1 oz)
• Coconut oil35 g (1.2 oz)
• Icing erythritol35 g (1.2 oz)
• Vanilla extract2 g
• Salt1 g

Directions

1. Blitz the macadamia nuts in a food processor for several minutes, scraping down the sides regularly, until you have a very smooth, runny paste.
2. Melt the dark chocolate with the coconut oil in a bain-marie over low heat, stirring until the mixture is glossy and even.
3. Pour the melted chocolate over the macadamia paste, then add the powdered erythritol, the vanilla extract and the salt.
4. Blitz again until you have a glossy, perfectly even cream.
5. Pour into an airtight jar and keep at room temperature to keep the texture soft.