White Chocolate Toasted Coconut Clusters
This is one of my most highly requested recipes! Turns out I’m not the only one who loves white chocolate, and add toasted coconut into the mix well that’s just the recipe of my dreams. If I’ve got a popular recipe made with chocolate, you can almost guarantee I’ll make a white chocolate version, and that’s exactly what this is!
See my Toasted Coconut And Hemp Seed Clusters here.
This is a recipe from my ebook Create and it’s part of the Bite Sized Beauties chapter. These are the recipes I make most often! I’ve developed these over time from throwing together whatever I had in my kitchen, and here you have the successful combinations that are now my regulars. They’re easy to throw together and use just a few simple ingredients with no cooking or baking required. Say what? I make these weekly and keep them in the fridge or freezer just in case of hunger pangs or surprise visitors.
White Chocolate Toasted Coconut Clusters
This is one of my most highly requested recipes! Turns out I’m not the only one who loves white chocolate, and add toasted coconut into the mix well that’s just the recipe of my dreams. If I’ve got a popular recipe made with chocolate, you can almost guarantee I’ll make a white chocolate version, and that’s exactly what this is!
Serves:
12
Prep time:
20 minutes
Cook time:
60 minutes
INGREDIENTS
- 2 cups coconut flakes
- ½ cup macadamia nuts
- ⅓ cup cacao butter
- ⅓ cup coconut butter
- 15 drops liquid stevia OR to taste
- ½ tsp vanilla powder, or seeds of one vanilla bean
METHOD
- Preheat the oven to 180ºC and spread coconut and macadamia nuts onto a tray. Toast on the oven for 5–10 minutes. Watch carefully as it burns easily! Give it a shuffle about halfway through.
- Melt the cacao butter in a double boiler. Remove from the heat and stir in the coconut butter until combined. Stir in the stevia and vanilla.
- Combine the chocolate mixture with the toasted coconut and macadamias and toss to coat. Spoon into moulds – I use silicone but you can use a regular muffin tin lined with muffin cases too. Set in the fridge or freezer and store in the fridge.
Notes
- When toasting coconut, you want a few browned edges but still with visible white parts. You don’t want it to be dark brown as this will taste burnt. In this recipe, I like to toast the macadamias along with the coconut for extra goodness but they are good raw too.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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