Macadamia nuts are an incredibly powerful fat that contains both heart-healthy oleic and omega-9 fatty acids. I love to eat them daily, especially to sustain my energy while I’m on the go; by keeping this healthy snack on-hand, I don’t have to think about hunger pangs or drops in blood sugar. Macadamias are a rich source of vitamin A, iron, B1, B2 and B3, minerals like calcium, magnesium, and zinc, as well as antioxidant-rich polyphenols and selenium. The buttery-rich texture of these nuts lends itself to the most divine chocolate-macadamia dip recipe! Not only is it simple to prepare (and ultra-delicious), but it’s good for your body, too.
I like to enjoy it by the spoonful, but you could easily spread it on seed-base crackers or over some crunchy celery or jicama as well. If you are feeling really fancy, place some unsweetened shredded coconut on a plate, roll about a tablespoon of this chocolatey goodness into a ball, and then roll it in the coconut so it’s fully covered. Refrigerate the balls and when you need a high-fat snack that’s filling, quick and delicious, pop one of these into your mouth and enjoy a quickly made fat-bomb!
Yields: 2 1/2 cups
- 1 pound raw macadamia nuts
- 1/4 cup MCT oil (can substitute coconut oil)
- 2 tablespoons cacao powder
- 1/4 teaspoon sea salt
- 1 to 2 teaspoons monk fruit sweetener
Add macadamia nuts to the bowl of a food processor and blend until texture becomes creamy about five minutes. Scrape down the sides as you blend in order to ensure the mixture is uniformly combined. Add the rest of the ingredients and pulse until combined. Taste and adjust sweetener and salt to preference. Store in an airtight glass jar in the refrigerator for up to two weeks.
Nutrition Facts: (serving size: 2 tablespoons) Fat: 25 g Protein: 2 g Fiber: 3 g Carb: 4 g Net Carb: 1 g