Macadamia Coconut Bark

I like to call this recipe my dairy-free white chocolate.  This Macadamia Coconut Bark is like making your own white chocolate with none of the sugar or dairy. 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.

 

a stack of macadamia coconut bark on a cutting board

This bark needs the coldness of the freezer to keep its chocolate-like texture. Make the recipe and once it hardens, chop it into pieces and place them into an airtight container and store in the freezer for any time you need a little sweet snack.

The 7 ingredients to make this recipe:

Cacao Butter: smells like chocolate!  Cacao butter is from the cacao bean and is what is left when the dark cocoa powder has been removed. I used the Healthworks brand recently with great results. Has a mild chocolate flavor, a smooth texture, heavenly smell, and is full of antioxidants, healthy fats and Theobromine. This brand is keto-friendly, vegan, non-GMO, and certified organic.

Macadamia Nuts: tree nuts that have a subtle, butter-like flavor and creamy texture. Another good source of healthy fat and fiber.

Shredded Coconut:  dried white meat from the inside of a coconut. Shredded coconut is high in saturated fat and fiber which means this “chocolate” treat will be filling and help keep you satiated for longer.

Coconut Oil: a healthy fat, high in MCT’s and helps to harden the bark and give it a smooth texture. A great dairy replacement too. There are two brands I like, Dr. Bronner’s and Nutiva Virgin, Cold Pressed Oil.

Vanilla Bean: Helps give the bark a sweet taste without adding more sugar and has such a satisfying flavor and smell. Once you scrape out the vanilla seeds, save the pod and stick it into your sugar container. Vanilla beans are so expensive that it’s nice to find a second use for it, and your sugar will absorb all that wonderful vanilla smell. Here is the vanilla bean I like the most. They are not cheap, but always fresh and better quality than others I have tried.

Honey: A whole, unprocessed sweetener. Use a local honey if you have seasonal allergies.

Himalayan Salt: a beautiful pink salt that comes from trace minerals. I think Himalayan salt is a little less salty than regular sea salt and I frequently use it in my baking.

 

macadamia coconut bark on parchment paper cut into pieces

Is it a fat bomb or a dessert? These delicious bites are packed with a healthy dose of fat and protein. It will satisfy a sweet craving without going overboard.  My recipe is inspired by a Fat Bomb recipe from Mark Sisson in his Primal Kitchen Cookbook. All his recipes are low carb, gluten-free and Paleo. His recipe includes chia seeds, no sweetener, and his branded vanilla protein powder, so that it could be Keto approved.  I was making this recipe for a client who didn’t need to be keto, so adapted it a little. I was so thrilled with the result that I worked on it further and came up with the version below!

Checking nuts for freshness

Get in the habit of smelling the nuts you are buying and the ones that have been sitting in your cabinets for a while. The oils can go rancid, and ruin whatever you are making. It’s also not so great for your digestion to eat rancid oils. So always give them a smell before you start cooking. You don’t want to make bark and then realize that your macadamias have gone bad. You can store nuts and nut flours in the refrigerator to help them last longer.

macadamia coconut bark hardened in a glass square dish

Other great snacks

Looking for more healthy snacks or sweets without any refined sugar?  Try these Berry Gelatin Squares made with grass-fed gelatin, tons of berries, and handfuls of spinach. If you are in a baking mood, I created this Gluten-Free Carrot and Zucchini Mini Muffin with honey and maple syrup as the sweeteners. They make a great afternoon snack for the kids, and you.

Now let’s make some Macadamia Coconut Bark!

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white plate of dairy free macadamia coconut bark pieces

Macadamia Coconut Bark

  • Author: Andrea Sprague
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 24 1-inch pieces 1x
  • Diet: Vegan

Description

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.


Ingredients

Scale

½ cup cacao butter
1 ½ cups raw, unsalted macadamia nuts
1 cup unsweetened shredded coconut
½ cup coconut oil
2 Tbsp honey
Pinch salt
1 vanilla bean

Optional: cacao nibs to sprinkle on top


Instructions

  1. 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.
  2. 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.
  3. Place macadamia nuts in the food processor and process for about 1 minute to break the nuts down.
  4. Add melted cacao butter, coconut flakes, coconut oil, honey and salt and process for around 2 minutes, until smooth.
  5. 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.
  6. Pour batter into parchment lined dish and place in freezer for 1 hour to harden.
  7. 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.

 


Notes

Macadamia Coconut Bark will last in the freezer for at least a month.

 

**Please note, some of the links on this site are affiliate links. As an Amazon Associate I can earn from qualifying purchases, at no additional cost to you. All of the products on my site are actually used by me. I do not recommend anything that is not in my own kitchen and used in these recipes.  I am showing you what I use and providing easy links to those products so that you may get the same great results in your own kitchen.

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