winner paleo

Prep time: 10 mins
Fridge time: 60 mins
Total time: 70 mins


  • 1 cup Shredded Unsweetened Coconut
  • 2 cups Macadamia nuts
  • 1/2 cup Macadamia nut butter
  • 2/3 cup Coconut Oil
  • 1 Tbsp Coconut Flour
  • 1/2 tsp Salt
  • 1 1/2 Tbsp Honey
  • 1 Tbsp Vanilla Essence
  • 1/2 -1 slab Dark Chocolate (I used Lindt dark with salt)


  1. Melt coconut oil
  2. Line a baking pan with wax paper.
  3. Pulse nuts in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).
  4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small).
  5. Pour into baking pan or individual cupcake holders and smooth out to the corners.
  6. Refrigerate until set, about 1 hour
  7. Melt chocolate. Drizzle over base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate. Cut into bars if not in cupcake holders and store in a plastic container in the fridge.


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