Caveman Cuisine: Little Mac Daddies

The mac daddy will make you, NOM, NOM!


24 macadamia nuts
3 tbsp shredded coconut (I used Let's Do Organic brand)
3 tbsp unsweetened cocoa powder (regular Hershey's brand)
3 tbsp virgin coconut oil (melted) plus ~1 extra tbsp to grease mold
3 oz coconut butter (softened, see directions here)
1 pinch fine sea salt 
1/4 tsp pure bourbon vanilla
~1 tbsp almond butter


Place a silicone mini-muffin pan on a flat baking sheet and grease 12 slots with coconut oil.  

In a medium bowl, combine coconut oil, coconut butter, sea salt, vanilla, and cocoa powder.  Mix thoroughly until all ingredients are combined.  Pour the mixture into the 12 greased slots filling almost to the top.  Add a macadamia nut to each of the molds and press in lightly to submerge.  Place the entire tray into the refrigerator to cool. 

After about 30 minutes, the candies should be hardened enough to pop out of the mold.  Flip them over (top side down) onto a sheet of wax paper.  Use your hands to roll up a pea sized piece of almond butter and place it on top of each candy.  Press a macadamia nut into the almond butter and store in the refrigerator until ready to serve.

Yield: 12 mac attacks

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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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