White Choc Yum!

coconut, macadamia, coconut oil, cacao butterSteering a little away from peanut butter and chocolate this week, I thought I would revisit some of my white treats and create something new.

This is a step up from the White Chocolate Fudge recipe and is even more creamy and tastes even more like those chewy Milk Shake lollies of my youth. (I was sure my teeth were going to come out chewing those lollies.)

It features both macadamia nuts and coconut, two of the superstars in the healthy eating world now that saturated fat is a good thing and not a bad thing any more. One of the best features about both of these foods is that they are super heat stable and don’t oxidise quickly, which is where most of the problems start with many other seeds and nuts and their oils. I would venture to say that they are probably the only two types of nuts (is coconut actually a nut? Well what ever it is…) that really should go in your cooking. And don’t get me started on PUFAs (Polyunsaturated Fatty Acids), well actually I will but maybe in another post – major implication for weight loss – so it’s important for you to know.

And if you are interested to read any more about the amazing benefits of coconut oil, cook the slice below first, grab a cup of tea and check this out – http://www.well-beingsecrets.com/health-benefits-of-coconut-oil/ Fantastic article by Helen Nichols, who has far more patience with research than I! 

So now with these healthier nutty options, let’s get cooking:-

White Choc Yum!

1 cup raw macadamia nuts

1 cup shredded coconut

2 TBS vanilla protein powder

1 TBS vanilla extract

¼ cup cacao butter

¼ cup coconut oil

¼ cup butter

3 TBS rice malt syrup

Lightly roast macadamia nuts in the oven until only slightly brown.

When cooled, whiz nuts in a food processor until paste, scraping the sides as necessary. Add coconut and protein powder and whiz again for about a minute.

Melt the rest of the ingredients in a double boiler (glass dish in a pot of water is fine.) Mix occasionally until melted and blended.

Tip the melted ingredients in with the nut mix and carefully whiz until combined. Don’t overdo it though as too much whizzing makes the whole thing separate.

Spoon into silicon moulds or a paper lined tray and chill. Cut into pieces when firm.

Now the best part of my recipes is really, if you haven’t got something or you leave something out or substitute it with something else, it really doesn’t matter and it will all work anyway. It may not taste exactly the same but super yum anyway, so who cares?

So this is chewy, creamy and divine all at the same time. Just a super heavenly slice. I keep mine in the freezer which just makes it more chewy as it doesn’t freeze solid because of all the oils.

I hope you love it!

Bliss,

Kristy xxx

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