I just made this snack for the first time, and it’s surprisingly good, as well as ridiculously easy to make. The trick is to simply cool the coconut oil, which turns it into a creamy dessert-like substance, similar to the texture of chocolate.
You’ll need a micro muffin tin (available from Amazon for $9.89) and the following ingredients, all available from Trader Joe’s.
- 1 jar virgin organic coconut oil (if it’s not already liquid, warm the jar in a bowl of hot tap water)
- 1 bag raw unsalted almonds
- 1 bag dry roasted & salted macadamia nuts
- 1 bag freeze-dried mangoes
If mangoes aren’t your thing, I’m sure it would also be tasty with their freeze-dried blueberries or strawberries. You could also try sprinkling some shredded coconut on top.
UPDATE: A helpful suggestion from Dave Asprey: “This is WAY better if you mix in raw (ideally low toxin) chocolate powder. I also blend in cacao butter at about 25% in the coconut oil…better consistency, an amazing chocolate flavor. Likewise, a pinch of vanilla powder is awesome in these. (Yes I’m a biased observer because I created a line of low toxin chocolate and vanilla…but I also develop recipes using these things!)”
Place a few almonds, a few macadamias, and some small pieces of freeze-dried mangoes in each hole of the muffin tin. (If the mango slices are too big, snap them into pieces with your fingers first.) When you’re done, pour just enough coconut oil in each hole to mostly cover the pieces. Then put it in the fridge for an hour or so, so the coconut oil turns solid.
When you take them out of the fridge, press along the edges with a toothpick, to pop them out of the tin.
They’re very tasty. Be careful not to eat too many, especially on an empty stomach, as these really are loaded with coconut oil.