Pineapple Coconut Bars
13th April 2015
Banana Upside Down Cake
13th April 2015
Ingredients
- 1/2 cup raw organic cacao powder
- 1/2 cup organic virgin coconut oil
- 1/4 cup Agave/Maple Syrup
- 1/3 cup raw macadamias
- 9 peach dried, halves
- pinch Himalayan Crystal Sea Salt
Servings:
Instructions
- A Lightly roast the macadamias in a dry fry pan over a medium heat until light golden brown, shaking regularly and watching carefully to make sure they don't burn. Alternatively pop on a tray in the oven on medium heat - again watching carefully to make sure they don't burn.
- In a small saucepan melt the cacao powder, coconut oil, agave syrup and sea salt together over a very low heat - continually stirring, until well combined. Do not let the mixture boil - remove from the heat if it's getting too hot.
- In a shallow, non stick, baking dish pour approximately a third of the chocolate mixture to cover the base of the dish. Place the peach halves on top, spacing evenly apart  to line the dish, sprinkle over the macadamias - lightly pressing them down in to the chocolate.
- Pour the rest of the chocolate mixture over the top of the macadamias and peaches. Pop in the fridge or freezer until set before running a knife around the edge to pop the chocolate out of the non-stick tray.
- Enjoy!
