Macadamia Nut Butter Board

1. Place 16 oz Mauna Loa Unsalted Macadamias and ½ tsp flaky sea salt in a food processor. Pulse the food processor several times until a coarse, crumbly texture develops.
2. Remove about ¼ c of the crushed nuts and set them aside for garnishing the top of the macadamia butter.
3. Run the food processor for several minutes, scraping down the sides as necessary. Process until the macadamia nuts turn into a smooth, rich, drippy nut butter. Taste and add more salt if desired.
4. To assemble the board, place a small, shallow serving dish inside of a larger serving dish. Fill the small serving dish with macadamia butter and sprinkle the extra crushed macadamias across the top to add some crunchy texture.
5. Prepare the fruit by cleaning and slicing as needed.
6. If desired, use cookie cutters to cut large star shapes from the waffles. Brush the waffles with butter or coconut oil and toast them under the broiler until golden.
7. Fill the remaining area inside the large serving dish with an abundance of fruit and the toasted waffles, then serve immediately.
8. Store any extra macadamia butter in a sealed jar in the fridge for up to a week. Enjoy it on sandwiches, as a topping for oatmeal, or as a dip for fruit.

NOTE: 

You will need a high-power food processor to make this macadamia butter at home. If you have a miniature food processor, you may be able to work with only 8 oz of nuts to make a smaller portion; however, homemade nut butters always work best if the food processor is full, otherwise the nuts will stick to the sides. DO NOT add water to the nut butter at any point. If you have trouble achieving a smooth butter, keep scraping down the sides and be patient; the friction from the food processor to gently heat the nuts and help the butter to smooth out.