Edana’s Macadamia Crack Bars
VEGETARIAN We decided to sail the Gulf Stream at night before a gnarly
Ingredients
- 1¼ cups (140 g) blanched almond flour
- ⅓ cup (65 g) erythritol
- ⅓ cup (70 g) coconut oil, ghee, or cacao butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon finely ground sea salt
- ½ cup (95 g) erythritol
- ½ cup (125 g) coconut cream
- ¼ cup (55 g) coconut oil, ghee, or cacao butter, melted
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (160 g) raw macadamia nuts, roughly chopped
- 1 cup (100 g) unsweetened shredded coconut
Instructions
- 1
Preheat the oven to 350°F (177°C). Line an 8-inch (20-cm) square baking pan with parchment paper, draping it over two opposite sides of the pan for easy lifting.
- 2
Place the base ingredients in a large mixing bowl and stir to combine. Press into the prepared pan and par-bake for 10 to 12 minutes, until the top is only lightly browned. Remove from the oven and lower the oven temperature to 300°F (150°C).
- 3
Meanwhile, make the coconut cream layer: Place the erythritol, coconut cream, melted oil, egg yolks, and vanilla in a large mixing bowl. Whisk until smooth.
- 4
Pour the coconut cream mixture over the par-baked base.
- 5
Top with the macadamia nuts, then the shredded coconut.
- 6
Return the pan to the oven and bake for 25 minutes, or until the edges are lightly browned.
- 7
Let cool in the pan on the counter for 1 hour before transferring to the fridge to chill for another