Macadamia Nuts In Cacao Toffee With Goji Berries and Chia Seeds
A little bit of indulgence, but without the guilt! These little raw Macadamia Nuts In Cacao Toffee With Goji Berries and Chia Seeds treats, pack a mighty punch of antioxidants, good fats, vitamins and minerals, thanks to the goodness of Australian grown, organic, raw Macadamia Nuts, raw Cacao Powder, Chia Seeds and Goji Berries.
It is a little fiddly, but my young kids has a ball decorating the chocolate covered Macadamias with the Goji Berries and Chia Seeds.
Vegan Friendly, Lactose Free, Gluten Free.
Ingredients – all organic
30g of Cacao Butter – I used Power Super Foods Cacao Gold Chunks
3 tablespoons of Cacao Powder – I used Power Super Foods
2 tbsp of Coconut Sugar – I used the Loving Earth brand.
1/4 – 1/3 cup of Coconut & Almond Milk by Australias Own Organic
Goji Berries – Power Super Food
White Chia Seeds – I try to always use Australian grown Chia Seeds.
Line a baking tray with eco-friendly, unbleached baking paper. Have your Macadamia Nuts in a bowl ready to go.
In a very small stainless steel pot, gently, by holding the pot a couple inches above a low flame, melt the Cacao Butter down into a golden liquid.
Now this is the tricky part. Add in the Coconut Sugar, but you will need to up the heat and put the pot back on the burner, till the sugar dissolves and forms a sort of fluffy goo. Stir briskly and do not burn mixture. Should take 1 -2 mins.
Turn off the heat and while still very hot, stir in the Cacao Powder. Keep stirring briskly until all the powder dissolves into the mixture. Your mixture will then turn into a sticky thick paste and this is when you start adding the coconut/almond milk and continue to stir and add a little milk at a time until you get a smooth chocolate paste.
Now toss the Macadamia nuts into the pot of chocolate paste and stir to cover. Lift them out with a teaspoon, or wire chocolate dipper, one at a time and spread out on baking tray. Press a Goji Berry onto the top of each nut and then sprinkle with Chia Seeds.
Put in the fridge to set for a few hours. Then store in air tight container in fridge for a couple days, if they last that long.
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