Summary

Ingredients

• 250 g macadamia nuts
• 100 g chocolate, white
• 30 g suar, xylitol or erythritol
• 50 g coconut fat or cocoa butter
• 0.5 ½ vanilla pod (s), pulp it
• 1 pinch (s) salt if the nuts are not salted

Print Recipe Pin Recipe

Instructions

1. If you have salted macadamia nuts, wash off the salt. Roast the dry nuts in the oven for about 15 minutes at 150 ° C. Let the nuts cool down.
2. Put the nuts in a blender or multi-chopper and mix until you get a creamy purée. Do not let the nuts get too hot.
3. Melt the coconut oil with the sugar, if necessary a pinch of salt and the vanilla pulp in a water bath. Make sure the sugar dissolves. When the mixture is liquid, reduce the heat a little and dissolve the chocolate in it. Do not let the chocolate get too hot, otherwise it will clump.
4. Put the mixture into the mixer, mix again, pour into 2 small, clean glasses and let cool. Do not put in the refrigerator straight away, otherwise condensation will form.