Make a batch of those choc-coated macadamia nuts and also you’ll be rewarded with a wholesome snack that’s full of excellent fat and positive to maintain sugar cravings at bay.
Components
- 135 g (1 cup) macadamia nut butter, chilled
- 230 g (1 cup) coconut butter
- 125 ml (1/2 cup) melted coconut oil
- 125 ml (1/2 cup) maple syrup, Coconut nectar or monk fruit syrup
- 1/4 tsp floor cinnamon
- 30 giant macadamia nuts, plus further
chopped macadamia nuts to serve - 300 g (2 cups) melted darkish chocolate
Technique
Step 1.
Line a baking tray with baking paper.
Step 2.
Add the macadamia nut butter, coconut butter, coconut oil, your sweetener of selection and cinnamon to a meals processor and blitz till clean. Switch to the fridge and depart for quarter-hour to agency up.
Step 3.
Spoon a teaspoon-sized quantity of the chilled macadamia and coconut combination into your hand and roll it round a person macadamia nut. Place it on the ready tray and repeat with the remaining macadamias and macadamia combination, then switch the tray to the fridge and chill for quarter-hour, or till agency.
Step 4.
Soften the chocolate in a small saucepan over low warmth, stirring as you go, till thick and creamy. Take away from the warmth and depart to chill barely in order that it’s nonetheless runny however not tremendous sizzling.
Step 5.
Utilizing your fingers, decrease one of many chilled macadamia bites into the chocolate to coat fully. Fastidiously take away the ball with a spoon and place it again on the tray, then repeat with the remaining. Return the tray to the fridge to set. (I generally make up further chocolate and do a number of rounds of this to make the chocolate further thick!)
Step 6.
Retailer the bites in an acceptable hermetic container within the fridge for as much as 1 week or within the freezer for as much as 3 months.
Serves 2
Eat Extra Vegan by Luke Hines.
Obtainable now. Printed by Plum. Pictures by Mark Roper. Go to Booktopia to buy.
