- 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 ground cinnamon
- 30 large macadamia nuts, plus extra
chopped macadamia nuts to serve
- 300 g (2 cups) melted dark chocolate
Line a baking tray with baking paper.
Add the macadamia nut butter, coconut butter, coconut oil, your sweetener of choice and cinnamon to a food processor and blitz until smooth. Transfer to the fridge and leave for 15 minutes to firm up.
Spoon a teaspoon-sized amount of the chilled macadamia and coconut mixture into your hand and roll it around an individual macadamia nut. Place it on the prepared tray and repeat with the remaining macadamias and macadamia mixture, then transfer the tray to the fridge and chill for 15 minutes, or until firm.
Melt the chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy. Remove from the heat and leave to cool slightly so that it is still runny but not super hot.
Using your fingers, lower one of the chilled macadamia bites into the chocolate to coat completely. Carefully remove the ball with a spoon and place it back on the tray, then repeat with the rest. Return the tray to the fridge to set. (I sometimes make up extra chocolate and do a few rounds of this to make the chocolate extra thick!)
Store the bites in a suitable airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.