Caveman Cuisine: Brazil Nut Brittle

A selenium rich chocolaty taste explosion.


4oz raw Brazil nuts
3oz unsweetened 100% chocolate (I used Baker's brand)
2-3oz coconut butter (I prefer Let's Do Organic creamed coconut)


In a double boiler (or with a Pyrex measuring cup suspended in a pot of boiling water by its handle) melt the chocolate and coconut butter while gradually mixing them together.  Be careful not to let any water get into the mixture otherwise it will seize up and the fat and solids will separate into an unusable mess.

When the mixture is completely melted and smooth, fold your Brazil nuts into the mixture and pour onto a baking sheet covered in wax paper.

Put the brittle in the refrigerator to cool for at least 30min before breaking into pieces and serving.  Refrigerate any unused portion.

Yield: A low-carb Paleo-friendly super satisfying guilt-free dessert 
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. I have some Raw Brazil Nuts but was confused on what to do some creative with that. Thanks for sharing. Keep exploring.