Creamy Macadamia Chocolate Bars
Vegan, Sugar free, Low fodmap
Serves: 8-16 depending on your desired serving size.
1 cup of soaked macadamia nuts - Soak for 2+ hours
1/2 cup of coconut milk
1/4 cup of melted coconut oil
1/2 cup desiccated coconut
2 tbsp raw honey * see notes
1 tsp natural vanilla
Generous pinch sea salt
1/4 cup of cacao nibs (optional)
200g of dark or sugar-free chocolate melted
Melt half of the dark chocolate and pour a thin layer into a lined or non-stick mould or tin. I used a silicone ‘loaf’ baking dish. Place the ‘base’ of chocolate into the freezer to set.
Strain and rinse the soaked macadamia nuts with clean water.
In a high-speed blender or food processor blend the nuts, and other ingredients until smooth scraping down the sides as needed.
Remove the tin with the chocolate base from the freezer when set.
Spoon the macadamia filling on-top of your chocolate base. Leave a gap around the edges. Try not to let the filling touch the sides of the baking dish.
Place in the freezer and remove once firm around 30 minutes.
Melt the remaining chocolate and pour it over the top of the cream letting it seep down the sides to create a ‘bar' like shape. Sprinkle over cacao nibs and a crack of sea salt for a crunch. Let harden and then cut into bars. Drizzle any extra chocolate you have over the bars once cut.
Store in the fridge or freezer. They melt fast so make sure to devour quickly.
If you would like the filling sweeter you can add extra honey. If you want to make the bars, sugar-free add stevia drops to taste.
I store mine in the freezer and eat them straight out of there.
If you don’t have a baking dish, you can use a plastic Tupperware container. Just line it with baking paper or oil.