This recipe is like making your own white chocolate with none of the sugar. It is a wonderful little fat bomb that is super satisfying and full of real foods. The ingredients are simple and everything goes into the food processor and then the freezer to harden. You can control the sweetness by adding as much honey as tastes good to you.
½ cup cacao butter
1 ½ cups raw, unsalted macadamia nuts
1 cup unsweetened shredded coconut
½ cup coconut oil
2 Tbsp honey
1 vanilla bean
Optional: cacao nibs to sprinkle on top
- Line an 8×8 glass square dish with parchment paper. Cut the paper larger than the dish so it overlaps the edges, this will help you to lift the bark out of the dish.
- Place cacao butter in a small pot and place over low heat, to melt. Keep an eye on the pot as you want the butter to become liquid but not boil. Once melted, immediately remove from heat. If your coconut oil is solid, you can add it to the melted butter to help it soften too.
- Place macadamia nuts in the food processor and process for about 1 minute to break the nuts down.
- Add melted cacao butter, coconut flakes, coconut oil, honey and salt and process for around 2 minutes, until smooth.
- Scrape the inside of the vanilla bean and add the paste to the food processor, scrape down the side of the bowl if needed, and process for 1 more minute. **Sometimes I find that the batter is not completely smooth at this stage. Taste the batter and decide if you want it to be smoother. If so, pour into a blender and blend about 1 minute.
- Pour batter into parchment lined dish and place in freezer for 1 hour to harden.
- Lift the bark out of the glass dish using the edges of the parchment paper and place on a cutting board. Break into pieces with a knife and place in an air-tight lidded container. Store the bark in the freezer.
Macadamia Coconut Bark will last in the freezer for at least a month.