Ingredients

The following ingredients have 4 Servings
  • 2 cups whole macadamia nuts
  • 3 Tablespoons creamy peanut butter
  • 2 Tablespoons coconut oil
  • 2 1/2 Tablespoons cocoa powder
  • 2 tablespoons honey
  • 1/8 teaspoon fine grained salt)
  • 1/2 cup cocoa powder
  • 1/4 cup powdered sugar

Instruction

  • Line a baking sheet with parchment paper.
  • In a small saucepan, melt the peanut butter and coconut oil over medium-low heat. 
  • Remove from heat and whisk in the honey, salt, and 2.5 tablespoons cocoa powder. It should be thick.  As it cools it will continue to thicken. If it gets too thick, turn the heat back on and return to heat and stir to think out again. 
  • Using a fork or spoon, dip each macadamia nut into the chocolate peanut butter mixture and coat completely. Place on parchment paper lined baking sheet to harden.
  • Freeze baking sheet for 30 minutes. Remove from freezer.
  • In a bowl, whisk together the 1/2 cup cocoa powder and the 1/4 cup powdered sugar.
  • Coat each macadamia nut with the cocoa/powdered sugar mixture.
  • Store these in a sealed container in the refrigerator for up to 3 weeks.