Chilli Spiced Macadamia Bites

Cook Time 45 minutes

Servings makes about 30 bites


1 cup macadamia nut butter, chilled firm in the fridge

1 cup coconut butter

½ cup coconut oil, melted

½ cup maple syrup or coconut nectar

¼ tsp ground cinnamon

¼ tsp cayenne pepper, plus extra if needed

2 cups dark chocolate

30 large macadamia nuts

Pinch of salt


Line a baking tray with baking paper.

In a food processor combine the macadamia nut butter, coconut butter, coconut oil, sweetener of choice, cinnamon, salt and cayenne pepper and blitz until well combined and smooth. Transfer to the fridge to firm up for 15 minutes.

Spoon a tablespoon-sized amount of chilled macadamia and coconut mixture into your hand and roll it around an individual macadamia nut. Place it on the prepared tray and repeat with the remaining macadamias and macadamia mixture, then transfer the tray to the fridge and chill for 15 minutes, or until firm.

Melt the chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy. Remove from the heat and leave to cool slightly so that it is still runny but not super hot.

Using your fingers, lower one of the chilled macadamia bites into the chocolate to coat completely. Carefully remove the ball with a spoon and place it back on the tray, then repeat with the rest. Return the tray to the fridge to set. (I sometimes make up extra chocolate and do a few rounds of this to make the chocolate extra thick!)

Store the bites in an airtight container in the fridge for up to 7 days or freezer for up to 3 months.


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