• 1 lb toasted macadamia nuts, unsalted
  • 4 tbsp coconut oil
  • ¾ cup unsweetened toasted shredded coconut
  • 2 tbsp beet powder
  • 4 pitted dates
  • 1 tsp Kosher salt
  • 9 oz Lindt dark chocolate bar, 70% cocoa


  1. Toss macadamia nuts with 2tbsp of coconut oil and toast in the oven 350 until golden.
  2. Place all remaining ingredients except the chocolate into a food processor and blend. Make it into a peanut butter consistency. Set aside.
  3. Melt the chocolate in a double boiler, once melted spoon in about 1tsp into small baking molds. Place on a sheet tray and chill.
  4. Then add 1tsp nut butter to the cup and spoon in more melted chocolate.
  5. Place in fridge to harden.

Nutrition Facts:

Serv. Size: 2 mini cups | Servings: 2 cups | Amount Per Serving: Calories 243 | Total Fat 26g |Sodium 153mg | Total Carb 11.9g | Protein 4.6g

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