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Frozen Coconut Macadamia DIY Energy Bars Recipe

Do not hesitate to add more chia seeds if you d like. You can also sprinkle some nut butter or dark melted chocolate on the bars if you d like. Make sure to keep them stored in the freezer so they stay firm and solid. We utilized thick pieces of dried coconut, however you can use thinner flaked coconut.

Frozen Coconut Macadamia Bars are incredibly easy to make and have a deliciously decadent flavor and texture. Macadamia nuts and coconut oil include a naturally sweet

The cold texture is partly what makes them so delicious, almost like a keto ice cream bar.Feel free to include more chia seeds if you d like. You can likewise sprinkle some nut butter or dark melted chocolate on the bars if you d like.

Some people feel like they shouldnt snack, however there are lots of factors you might reach for something to tide yourself over. You might require a snack since youre simply beginning with periodic fasting or keto as your metabolic process is adjusting. These homemade energy bars are best treats filled with my preferred fats and really low in carbohydrates and sugar.

taste. Coconut flakes and chia seeds include a crunchiness that contrasts perfectly with the otherwise smooth and creamy texture of the bars.

Frozen Coconut Macadamia DIY Energy Bars Recipe

Ingredients

1 cup dried coconut
1.5 cups macadamia nuts
1/2 cup coconut oil
2 tablespoon. chia seeds
1 tsp. vanilla extract
Pinch of salt

Instructions:

Add the toasted coconut, chia seeds, vanilla and salt and pulse or blend until a chunky paste forms, or up until the coconut is just incorporated into the macadamia mix.

Keep remaining pieces in the freezer.

Print

Line a 8″ x8″ pan with parchment paper and put the macadamia mix in. Place the pan in the freezer for a minimum of thirty minutes.

Frozen Macadamia Coconut Energy Bars– a low-carb, low-sugar, homemade snack that satisfies.

Place the macadamia nuts in a food processor and mix. When the nuts start to turn and collapse into a paste, add the coconut oil and procedure till smooth. When or two times in between processing, you may need to scrape the sides of the food processor down.

The length of time it takes for the coconut to toast will depend on its size and thickness, so enjoy it carefully to prevent burning. As soon as the coconut is toasted to your preference, eliminate it from the oven and enable it to cool.

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Components

Take the pan out of the freezer and lift the parchment out. Utilize a knife to cut the macadamia coconut square into 12 or 16 pieces.

Description

Scale
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Pre-heat your oven to 350 degrees Fahrenheit. Lay the coconut out on a sheet pan or baking dish and let it toast for 5-15 minutes, or up until the coconut is golden.

1 cup dried coconut

1.5 cups macadamia nuts

1/2 cup coconut oil

2 tablespoon. chia seeds

1 tsp. vanilla extract

Pinch of salt

Location the macadamia nuts in a food processor and blend. As soon as the nuts begin to turn and collapse into a paste, include the coconut oil and procedure till smooth. You may require to scrape the sides of the food processor down once or two times in between processing.

You can sprinkle some nut butter or dark melted chocolate on the bars that sounds good to you.

Add the toasted coconut, chia seeds, vanilla and salt and pulse or blend until a chunky paste forms, or till the coconut is simply incorporated into the macadamia mixture.

Lay the coconut out on a sheet pan or baking meal and let it toast for 5-15 minutes, or till the coconut is golden. The length of time it takes for the coconut to toast will depend on its size and density, so view it closely to avoid burning.

We used thick pieces of dried coconut, however you can use thinner flaked coconut also.

Make sure to keep them saved in the freezer so they remain firm and strong.

Line a 8″ x8″ pan with parchment paper and put the macadamia mix in. Place the pan in the freezer for a minimum of 30 minutes.

If you d like, feel complimentary to include more chia seeds.

Notes

Take the turn out of the freezer and raise the parchment out. Use a knife to cut the macadamia coconut square into 12 or 16 pieces. Keep remaining pieces in the freezer.

Category: Treats, Snacks

Nutrition

Approach: Freezer

Serving Size: 1/12 recipe

Saturated Fat: 16.1 g.

Post navigation.

Unsaturated Fat: 11.28 g.

A food blog writer, dish developer, and individual chef based in Missouri, Priscilla concentrates on low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what shes cooking on Priscilla Cooks, and follow her food experiences on Instagram and Pinterest.

Fiber: 3.3 g.

Carbohydrates: 5.1 g.

Calories: 283.8

Sugar: 1.5 g.

Keywords: energy bars recipe.

Trans Fat: 0.

Sodium: 15.7 mg.

Protein: 2.3 g.

About the Author.

Cholesterol: 0.

Fat: 29.2 g.

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We used thick pieces of dried coconut, but you can use thinner flaked coconut.

When the nuts begin to collapse and turn into a paste, add the coconut oil and process till smooth. Lay the coconut out on a sheet pan or baking dish and let it toast for 5-15 minutes, or up until the coconut is golden. When the nuts begin to turn and collapse into a paste, include the coconut oil and process until smooth. Use a knife to cut the macadamia coconut square into 12 or 16 pieces.

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