Wholesome ingredients make the best desserts. These chocolate pieces are yummy alone or as topping on berries served with coconut whipped cream. Other nuts can be substituted for the macadamia nuts. Also, this mix would work as a chocolate layer on peanut butter or almond butter squares or fat bombs. Desserts do not have to be high in starch or sugar–I prefer them being higher in good quality fats. Here’s a good example of that principle.
2 Tbsp. cacao butter
2 Tbsp. coconut oil
2 Tbsp. ghee
1 cup chopped macadamia nuts
2 Tbsp. honey
1/4 cup cacao powder
1 tsp. vanilla extract
1/4 tsp. Redmond’s or Himalayan salt
Spread the chopped nuts in the bottom of a 8X12-inch shallow baking tray or dish. Set aside.
Melt first three ingredients in a double boiler–only warm enough so that it melts. Mix well Take off heat. Stir in the honey, cacao powder, vanilla, and salt. Beat until thoroughly mixed and smooth; pour over the nuts. Refrigerate until hardened–at least 2 hours. Cut into 2-inch squares. Remove with spatula and serve cold.
