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Macadamia nut white chocolate chip bars:

I had some leftover macadamia and coconut pulp from making my homemade macadamia mylk’s. And since I hate wasting food, I thought why not make some macadamia nut white chocolate chip bars!

What if I don’t have macadamia and coconut pulp?

Don’t worry, if you don’t have the pulp you can still make these bars. I would add about a cup of raw macadamia nuts and 1/2 cup coconut shreds and process in food processor until smooth. But you could also use macadamia butter.

Ingredients you will need:

1. Leftover macadamia and coconut pulp
2. Toasted coconut chips or raw unsweetened coconut flakes
3. Medjool dates
4. Vanilla extract
5. Coconut oil
6. Pasture raised eggs
7. Baking soda
8. Almond flour
9. Coconut flour
10. White chocolate chips

Preparing the dough:

I added the macadamia pulp, dates, vanilla extract, coconut oil, to food processor and processed until smooth. Then I added in the eggs and pulse a couple times until incorporated. And then I added in the dry ingredients and mixed. Folded in the white chocolate chips and coconut to dough. And add the dough to a lined 8×8 baking dish and bake 350 F for 25-30 minutes.

Gooey goodness:

I am a huge lover of gooey, fudgy, moist desserts and these bars are all of the above. And since they are more on the gooey side, I would suggest you let them rest completely before cutting into them.

How to store:

I like to store mine in an airtight container in the refrigerator. And this also helps firm them up a bit more if you are not into the extra gooey consistency. And when I am in the mood for one I’ll either eat it at room temperature, cold, or stick in my convection oven for a few minutes to warm.

Print Recipe

Macadamia Nut White Chocolate Chip Bars

Makes 9 large bars

Ingredients

• 1 cup leftover macadamia pulp sub macadamia nut butter or in food processor process 1 cup raw macadamia nuts
• 1/2 cup toasted coconut
• 10 medjool dates
• 2 tsp vanilla extract
• 2 Tbsp coconut oil
• 2 pasture raised eggs
• 1 tsp baking soda
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup white chocolate chips + 1 Tbsp for topping

Instructions

• In food processor process the macadamia pulp, dates, vanilla extract, coconut oil until incorporated and a smooth batter
• Add in whisked eggs and mix
• Add in dry ingredients and mix
• Fold in chocolate chips and extra coconut if that’s your jam
• Add to a lined 8x8 baking dish
• Top with more chocolate chips if that’s your jam
• Bake 350 F 25-30 minutes
• Let cool before slicing