Name: Macadamia squares
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 20 g Macadamia nuts; 15 g Shredded Coconut; 25 g Coconut oil; 25 g Coconut cream; 1⁄4 Tbsp Cacao Nibs; 1⁄4 tsp Vanilla powder; 5 g Erythritol

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Macadamia squares

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Spread the shredded coconut and macadamia nuts over a baking tray. Place in the oven and roast for 5-8 minutes until the nuts are light brown. Stir twice during roasting to prevent them from burning. Take out of the oven and set aside. 

Melt the coconut oil and coconut butter au bain-marie by placing them in a heatproof bowl over a pan of simmering water. Add the vanilla, erythritol and, if using, the collagen powder. Mix until smooth. 

Pour into a lined 8 inch square baking pan. 

Divide the roasted coconut and nuts over the mixture and finally scatter the cacao nibs on top.  

Place in the fridge until set and can be easily cut with a knife. Cut into 16 squares. Can be kept for a week in the fridge or up to 3 months in the freezer. (If you used coconut oil instead of coconut butter, keep chilled as otherwise they will melt!)

Macadamia squares

Macadamia squares

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Macros(per serving)

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