- 1 cup unsweetened flaked coconut (60 g)
- 1 1/2 cups raw, unsalted macadamia nuts (150 to 160 g)
- 3/4 cup melted coconut oil (180 ml)
- 1 tablespoon chia seeds (15 ml)
- Pinch of sea salt
Preheat oven to 350 ºF.
Put the coconut flakes in a pan and toast in the oven until lightly browned, about five minutes.
Line an 8×8 pan with parchment paper.
Process the macadamia nuts and coconut oil in a food processor until very smooth. Add the coconut flakes and chia seeds and pulse a few times.
Pour the batter into the 8×8 pan. Sprinkle a pinch of sea salt on top.
Freeze until solid, about 30 minutes.
Cut into small bars. Store in the freezer.