I love to make homemade gifts for friends for special occasions. And I especially like to make tasty homemade gifts. There is something about watching someone really enjoy and savor something yummy that I have created just for them. Anyone else feel like that? This week I wanted to make a special treat for a friend having a birthday. This is what I came up with: Honey-Kissed Dark Chocolate Macadamia Nuts.
The recipe is quite easy. The ingredients are few. But the result is sweet, decadent, pure joy. They package up nicely as a gift or can be stored in the fridge for when your sweet tooth acts up.
I used soaked and dehydrated macadamia nuts for this recipe in order to make them more digestible. I used an unsweetened dark chocolate baking bar and sweetened it with honey. I have yet to find an unsweetened organic, soy-free dark chocolate baking bar. This one that I used is soy-free but not organic. If anyone knows of one, please let me know.
I added a titch of coconut oil, sea salt, and vanilla extract and that was it! You can sprinkle them with whatever strikes your fancy. I chose a bit of sea salt and some toasted coconut. To make the toasted coconut, simply bake coconut shreds at 325’F for a couple of minutes, shaking the pan and checking it every minute until it starts to brown. You will need a double boiler to make these treats. I use a glass bowl over a pot, and it works great.
- Chop unsweetened chocolate into tiny pieces
- In a double boiler, add chocolate and all the rest of the ingredients (except macadamia nuts). Gently melt until well incorporated and smooth.
- Remove from heat and allow to cool for a bit. The runnier the mixture, the thinner the coating will be on the nuts.
- Once mixture has cooled a bit and is a bit thicker, pour about a 1/4 cup of the macadamia nuts into mixture. Stir to coat well.
- With a fork, scoop out each nut individually and place onto a parchment paper lined baking tray. A silicone mat will work as well.
- Once you have fished out each nut, sprinkle with desired garnish.
- Repeat process with remaining nuts (1/4 cup of nuts at a time)
- If mixture begins to get too thick, simply reheat briefly on the double boiler.
- Let nuts cool completely at room temperature or in the fridge before serving.
- Store any leftovers in the fridge.
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