Chocolate-Coated Macadamia Bars
Recipe makes 10 servings/bars
½ cup (65g) macadamia nuts, toasted
2 Tbsp coconut oil
1 cup (250g) almond butter
4 scoops (156g) HLTH Code Creamy Vanilla
2 Tbsp MCT oil
2 Tbsp powdered Monk fruit (or sugar-free sweetener of choice)
2 Tbsp hemp seeds
½ tsp vanilla extract
For coating: optional
3 Tbsp coconut oil
3 Tbsp sugar-free chocolate
Make the bars; melt the coconut oil in a saucepot. Add the almond butter and stir until well combined. Set aside.
Separately, in a food processor combine MCT oil, Monk fruit sweetener, hemp seeds, and toasted macadamia nuts. Process until smooth.
Add HLTH Code Creamy Vanilla and vanilla extract to the macadamia nut mixture, and then stir in the nut butter mixture from step 1.
Place the prepared mixture into a square silicone pan (or square metal pan lined with parchment paper). Place the mixture into a fridge for 45 minutes, or until the mixture is firm enough to cut.
Cut the mixture into bars. You can serve it as is – or coat it with chocolate. To coat with chocolate, melt coconut oil with sugar-free chocolate in a microwave. Pour the chocolate over the refrigerated bars. Then refrigerate for another 30 minutes before serving.
Nutritional breakdown per serving (recipe makes 10)
3.5g NET Carbs