• Kat D'Andrea

Cacao + Macadamia Nut Squares

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

Completely…

Dairy free

Gluten free

Refined sugar free

Vegan

Raw

To all the chocolate lovers out there. I know how you feel.


This is the perfect post Christmas balanced snack. It satisfy's your cravings as well as fills your body with the nutrients it needs to stop us from having those crazy sugar high's and lows throughout the day. Great for postpartum mama's out there who need a little boost.



The cacao helps to balance those blood sugar levels which in turn help our hormones cope a little better!

Makes - 10 slices

Time: Base - 15 minutes

Cacao frosting - 5 minutes

Base Ingredients:

  • 1 cup of ground pecans OR cashews

  • 1 cup of ground hazelnuts

  • 2 tbsp ground cashews

  • 2 tbsp melted butter OR coconut oil

  • 1 tbsp cinnamon

  • 1 tsp vanilla powder

  • 1 cup or x6 "pitted" medjool dates

  • 1 tbs of ground ginger

Cacao frosting Ingredients:

  • 2/4 cup of unsweetened cacao powder

  • 1/3 cup of melted butter OR melted coconut oil

  • 1/4 cup of maple syrup

  • ¼ coconut butter or equivalent i.e Almond butter/normal butter

  • 1 tsp of pure vanilla extract

  • 2/3 cup almond milk or milk of choice

  • 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) - if nuts are not already ground

  2. Add the cashews, 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 melted butter or 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 butter or coconut oil and then add coconut butter (broken up into small pieces) or your equivalent to the pan and heat on low 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.

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