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
