• Kat D'Andrea

Cacao & coconut macadamia nut squares

A quick and easy vegan, raw combination of hazelnuts, pecans and coconut shavings.


Dairy free

Gluten free

Refined sugar free



Perfect for those who enjoy their chocolate! I am a huge chocolate lover but I have turned my cravings from the bad stuff to the raw, refined sugar free stuff over the years. It's important to remember that too much refined sugar can create havoc and toxic overload to our hormone health. This is completely refined sugar free that helps reduce insulin resistance, and at the same time the cacao contains a good source of plant based iron, and is a good antioxidant that helps improve energy.

Makes - 10 slices

Time: Base - 15 minutes

Cacao frosting - 5 minutes

Base Ingredients:

  • 1 cup of pecans OR cashews

  • 1 cup of hazelnuts

  • 2tbs coconut shavings

  • 2tbs melted coconut oil

  • 1tbsp cinnamon

  • 1tsp vanilla powder

  • 1 cup or x6 "pitted" medjool dates

  • 1tbs of ground ginger

Cacao frosting Ingredients:

  • 2/4 cup of unsweetened cacao powder

  • 1/3 cup of melted coconut oil

  • 1/4 cup of maple syrup

  • ¼ coconut butter

  • 1tsp of pure vanilla extract

  • 2/3 cup almond milk

  • 1/2 cup of chopped macadamia nuts

Base ingredients method:

  1. Using a food processor, blend up the pecans & hazelnuts until crushed well (around about 20 seconds)

  2. Add the coconut shavings, cinnamon and ginger and vanilla powder then blend for a further minute until smooth

  3. Add "pitted" dates in one by one over a period of a minute

  4. Add coconut oil then blend for 15 seconds

  5. Remove from blender and add to parchment paper inside a deep tin bread tin then spread out using a spatula or your hands

  6. Once spread out as a base place in freezer for one hour

Cacao frosting Ingredients:

  1. Melt coconut oil and then add coconut butter (broken up into small pieces) together for a couple of minute on a low heat until all melted

  2. Mix all dry ingredients together in a seperate bowl (apart from macadamia nuts)

  3. Pour melted ingredients over dry ingredients and stir creating a thick mixture

  4. pour 2/3 almond milk into mixture and stir creating melted chocolate

  5. After an hour, take the base out the freezer and pour the cacao frosting over the base

  6. Sprinkle chopped macadamia nuts over the top

  7. Place back in freezer for 30 minutes / flatten and smooth out with a spatular half way

  8. Take out and store in the fridge

Cut into squares and enjoy! This recipe should stay good for around a week if kept in the fridge. It can also be stored in the freezer for a month.

© 2020 KAT D'ANDREA.