Toasted Coconut Almond-Macadamia Nut Bliss Bites

Toasted Coconut Almond-Macadamia Nut Bliss Bites

Healthy quarantine baking made easy with stevia sweetened Lily’s White Chocolate. Simply melt in a double boiler, and drizzle over cookies or these Toasted Coconut Almond Bliss Bites with Cranberries and Macadamia nuts.

Keto, Gluten-Free


¾ cup almond flour

½ cup coconut shreds

¾ cup Roughly chopped raw macadamia nuts

¼ cup Tahini

½ cup Dried cranberries

2 tablespoons Melted coconut oil

2 tablespoons Maple syrup

1 teaspoon vanilla extract

¼ teaspoon Sea salt

⅓ cup chopped Lily’s White Chocolate Bar


1. Add the almond flour, coconut shreds, and macadamia nuts to a dry pan over medium heat. Toast, stirring often until oils release, and the mixture is fragrant and golden brown -- about 4-5 minutes. Set aside to cool slightly.

2. Add the toasted mixture to a food processor along with the remaining ingredients (minus the white chocolate).  Process until mixture forms a sticky dough. Using your hands, form into round tablespoon-sized bites and set on a parchment-lined baking tray.

3. In a double boiler over medium-low heat, melt the white chocolate until smooth. Drizzle the white chocolate over the tops of the bites, and then transfer to the freezer for 5-10 minutes -- until white chocolate has set. Turn the bites over, and drizzle the remaining chocolate on the opposite side. Freeze for at least 30 minutes to completely set.

4. Transfer to an airtight container or freezer bag, and store for up to 2 months in the freezer, or 1 week in the refrigerator. Enjoy!

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