Some recipes are born from necessity, and this one was created to fuel a wild adventure. We were sailing the Gulf Stream at night, trying to outrun a nasty weather system, and staying awake was critical. I offered our training captain, Edana, one of these homemade macadamia bars. Her eyes went wide as she took a bite. “WHOA! This is SO good,” she exclaimed. “What is this? How did you make this?” Her priceless reaction told me I had a winner. These bars are buttery, creamy, and packed with the tropical crunch of macadamia nuts and coconut. This one’s for you, Edana!
Ingredients
• For the Base
• 1¼ cups / 140 g blanched almond flour
• ⅓ cup / 65 g erythritol
• ⅓ cup / 70 g coconut oil, ghee, or cacao butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon finely ground sea salt
• For the Coconut Cream Layer
• ½ cup / 95 g erythritol
• ½ cup / 125 g coconut cream
• ¼ cup / 55 g coconut oil, ghee, or cacao butter, melted
• 2 large egg yolks
• 1 teaspoon vanilla extract
• For the Toppings
• 1 cup / 160 g raw macadamia nuts, roughly chopped
• 1 cup / 100 g unsweetened shredded coconut
Instructions
1. Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to act as handles for easy removal.
2. In a large bowl, stir together all the base until well combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Par-bake for 10 to 12 minutes, until the top is just lightly browned. Remove from the oven and reduce the oven temperature to 300°F (150°C).
3. While the base bakes, prepare the coconut cream layer. In a large mixing bowl, whisk the erythritol, coconut cream, melted oil, egg yolks, and vanilla until the mixture is completely smooth.
4. Pour the coconut cream mixture evenly over the warm, par-baked base. Sprinkle the chopped macadamia nuts over the cream layer, followed by the shredded coconut.
5. Return the pan to the oven and bake for 25 minutes, or until the edges are golden brown and the center is set.
6. Allow the bars to cool completely in the pan on a wire rack for at least 1 hour. Then, transfer the pan to the refrigerator to chill for another hour. This step is crucial for the bars to set properly.
7. Once fully chilled and firm, use the parchment paper handles to lift the block from the pan. Place on a cutting board and slice into 12 bars.
Nutritional Information
• Per bar, made with coconut oil
• Calories: 303
• Total Fat: 30.7 g
• Saturated Fat: 14.8 g
• Net Carbs: 2.4 g
• Protein: 2 g
• Sodium: 44 mg
• Cholesterol: 35 mg
• Macros
• FAT: 90%
• CARBS: 7%
• PROTEIN: 3%
Pro Tips
• Pro-Tips & Variations
• Store bars in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. They are delicious eaten directly from the freezer for a firm, chewy texture.
• For a coconut-free version, use heavy cream instead of coconut cream and omit the shredded coconut topping. Be sure to use ghee or cacao butter instead of coconut oil.
• To ensure this recipe is completely dairy-free, use coconut oil or cacao butter instead of ghee.
• For a deeper, nuttier flavor, lightly toast the shredded coconut and macadamia nuts in a dry skillet over medium heat until fragrant before sprinkling them on top.
