Green depression-era glass dessert cup filled with white chocolate vanilla macadamia bites.

White Chocolate and Vanilla Toasted Macadamia Bites

Written by on in Energy Recovery, Fatigue, Low-Histamine, Recipes, Treats

I’ve been playing around with cacao butter (unprocessed cocoa butter) for a while since I’m on the low-histamine diet.

Unfortunately, chocolate is high in histamine and I have to stay away for a while. Super-sad face. But cacao butter, one of the ingredients in chocolate and white chocolate, happily is not.

I love that these are sweetener-free but you don’t even miss the sweetener.

The coconut butter, cacao butter, and vanilla all combine so beautifully that it still feels like a bite of a decadent sweet dessert – minus any sugar or artificial sweeteners.

I also love that they’re full of healthy fats! A great end to a healthy meal, for sure.

Not a fan of macadamia nuts? Try substituting a different toasted nut instead!

As always, I’d love to hear if you make these! Feel free to leave a comment below.

Details

Servings

20-30 bites

Prep Time

5 mins

Cook Time

10 mins

Chill Time

20-30 mins

PrintPrint

Ingredients

  • 1/3 cup raw macadamia nuts (enough to put 1/2 a nut in each well of your silicone mold/ mini muffin tray – you may not use all of them)

  • 1/2 cup coconut butter/ manna

  • 1/4 cup coconut oil

  • 1/4 cup cacao butter or cocoa butter

  • 2 pinches pink Himalayan salt

  • 2 tsp pure vanilla extract

PrintPrint

DIRECTIONS

  • Chop any whole macadamia nuts into fourths. Lay out on a baking sheet and bake at 300F degrees for 5-10 mins, stirring occasionally. I usually just set my timer to go off every 3 minutes to remind me to stir them. They’re done when the edges are starting to brown a bit but the middles are still slightly white. Remove them from the tray immediately and lay them out on a towel to cool.
  • While the nuts are toasting, add the coconut butter, coconut oil, and cacao butter to a saucepan and heat on low, stirring frequently so as not to burn.
  • Once it’s all melted, add the 2 pinches of pink Himalayan salt and remove from heat.
  • Stir in the vanilla and set aside.
  • In each well of your silicone mold, drop 2 quarters of a macadamia nut.
  • Fill each well of a silicone mold about 5/6 full. If you don’t have a silicone mold, a mini cupcake tin with liners is a great alternative. In that case, I fill them about halfway full.
  • Chill in the freezer for 20-30 minutes. They should pop out of the mold cleanly. Store in the fridge for up to a week, or the freezer for up to 2 months (if they last that long!).

Again, please share in the comments below whether or not you make these. I’d LOVE to hear from you!