Guilt-Free Macadamia & Chocolate Snack Bars

These little pieces of nut and seed heaven are packed with nutrients and essential fats; excellent when you are feeling a bit low on energy; before or after a workout/run/cycle; when you are rushing around without stopping for meals – in fact when you just want a piece of something sweet and crunchy for the love of it. Be warned : with such deliciousness in the fridge, the kids will raid often, so keep ingredients on hand to make repeat batches!


Cooking Methods

  • Baking


Snack Bars

    400 ml macadamia nuts
    125 ml sesame seeds
    125 ml sunflower seeds
    125 ml desiccated coconut
    125 ml macadamia nut butter
    125 ml coconut oil
    30 ml coconut flour
    5 ml psyllium husks
    30 ml Food Lover’s Honey
    15 ml vanilla essence

Choc Topping

    90 ml coconut oil
    90 ml Xylitol
    45 ml water
    120 ml cocoa powder


Snack Bars

    Line a baking tray with baking paper. Melt 125 ml coconut oil.
    In a food processor, pulse together nuts and seeds until the mix resembles coarse crumbs. Add rest of ingredients to processor incl oil and pulse until they form a thick slightly lumpy paste. Spread evenly into baking tray and refrigerate until set, about 1 hour.

Chocolate Topping

    Place Xylitol, water and coconut oil in microwave and heat for 30 seconds; check to see if the xylitol is dissolved, if not, micro for another 15 – 30 seconds; mixture will be hot. Remove from micro and whisk in cocoa with a fork until mixture becomes slightly creamy and well combined; do not let it harden too much.
    Pour or spread cocoa mixture over the seed mixture to form an even coating. If desired, sprinkle with some finely chopped macadamias. Place back in fridge or freezer to set and firm up. Slice into bars of your preferred size. Store in sealed container in fridge; do not leave at room temperature as they will end up in a sticky mess.


You can substitute with any other nut types, or a mixture of different nuts. We used macadamias for their rich mouth-feel and subtle taste which combines well with coconut and seeds.

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