Raw Macadamia and Coconut Chocolate


2 cups of Coconut Chips or Desiccated Coconut

6 Tbs of Macadamia Spread 

1/4 cup of Coconut Milk

100g of Raw Cacao Butter

1/2 cup of Raw Cacao Powder

3 Tbs Coconut Nectar (or sweetener of your choice)

1 pinch of Himalayan Sea Salt


Place the cacao butter in a small saucepan and melt at a low heat. Once the cacao butter has melted add the coconut nectar and cacao butter and stir until the cacao powder has dissolved. 

Line a cake tin or small baking tray with baking paper and pour in the chocolate mixture.

Place the coconut chips/desiccated coconut into a food processor and blend until the coconut resembles a butter consistency (approx. 5 minutes). Add the macadamia spread and coconut milk and blend until smooth. This mixture should be a pouring consistency. 

Pour the macadamia and coconut mixture on top of the chocolate mixture. Then take a skewer to create a swirl effect. 

Put the tray into the freezer and freeze for a couple of hours. Slice into squares and store in the freezer. 

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