White Chocolate Macademia Bars
White Chocolate Macademia Bars
- 1 cup toasted coconut Base
- 1/3 cup coconut oil, softened
- 1/3 cup almond or cashew milk
- 1 tsp vanilla
- 1/4 cup agave syrup or maple syrup
Wet ingredients:
- 1/3 cup coconut flour
- 1 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp coconut oil
- 1/2 cup cocoa butter
- 1/3 cup almond or cashew milk
- 1 1/2 cups icing sugar
- 1 tsp vanilla
- 1/2 cup halved macadamia nuts
Instructions
Toast coconut in a frying pan over medium heat, stirring consistently. It takes approximately 5 minutes to toast. Immediately remove from heat when done.
Preheat the oven to 350 F. Mix all wet base ingredients in a medium sized bowl. Add in dry ingredients. Stir in ¾ cup of the toasted coconut. Press the dough into a lightly greased or parchment paper lined 9x9 pan.
Bake for 12 minutes or until edges are lightly browned. Cool completely, at least 30 minutes.
For the topping, melt the coconut oil and cocoa butter over low-medium heat. Once melted, remove from heat. Mix in the vanilla.
Whisk in almond milk and icing sugar gradually. At this point it may have a slightly liquidy texture but it will harden once cooled. Spread the topping over the base.
Sprinkle on the remaining toasted coconut and gently press in the macadamia nuts. Cool before serving and store in the refrigerator.
Because the base is made of coconut flour and almond flour, it will be quite delicate so use a sharp knife and lift the bars out of the pan gently. You could also use melted vegan white chocolate for the topping instead. Makes ~16 bars.