Ingredients
2.3 oz cocoa butter
3/4 cup raw macadamia nuts
3/4 cup unsweetened desiccated coconut
1/8 tsp fine salt
3 tbsp maple syrup
2 tsp vanilla extract
1/2 cup dried cranberries
1/2 cup pistachio nuts
1/4 cup currants
Instructions
Line a 4 x 8 inch loaf tin with baking paper or cling film.
Melt the cocoa butter in the microwave or using a double boiler.
Process the macadamia nuts and coconut in a blender until the mixture starts to clump together. Tip the mixture into the melted cocoa butter and add the salt, maple syrup and vanilla.
Stir until smooth, using your spoon to press out any large lumps. Alternatively, you can blend these ingredients together in a food processor until smooth.
Stir through the cranberries, pistachio nuts and currants. Tip the mixture into the lined loaf tin, evening out the surface with the back of a spoon. Top with a few extra cranberries and pistachio nuts if desired.
Chill in the fridge for at least 1 hour or until firm. Once firm, cut into pieces.
**Recipe via www.realfoodhealthybody.com
