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.
¾ cup Almond flour
½ cup Toasted 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
- 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.
- 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.
- 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.
- 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!