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Line a 7x11 pan with parchment and set aside. Cut macadamias in half and set aside.
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In a 10-inch nonstick skillet, melt butter over medium heat. Add sweetener, vanilla and table salt. Bring to boil and cook, stirring constantly for about 3 minutes. Mixture will foam and then foam will settle out. Cook a little bit longer, then remove from heat and add nuts. Stir until all of the nuts are coated.
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3
Turn out into parchment-lined pan. Stir a little more in the pan to be sure nuts are evenly dispersed in candy mixture.
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Allow to cool until set (don't need to wait until completely cooled).
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To make the chocolate drizzle, put the chopped chocolate pieces and coconut oil in a small measuring cup. Microwave in 30-second intervals until everything is melted and can be stirred together with a small whisk or fork. Add the sweetener.
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Drizzle sauce over the hardened macadamia candy. Sprinkle the sea salt lightly over the top, if using. Cool until completely hardened (speed up by putting in the refrigerator, if you want to).
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7
Cut or break into 8 servings. Store in snack size zip bags at room temperature.
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Tip: These fat bombs are very portable. You can keep them in a desk, a purse, or take along on a trip. When traveling, I put several servings in an airtight plastic container in my suitcase.
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Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 174, Total Fat 16 g, Saturated Fat 5 g, Total Carbohydrate 5 g, Dietary Fiber 3 g, Net Carbs 2 g, Sugars 1 g, Protein 3 g. Macros: 88% fat, 7% protein, 5% carbs.
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July 21, 2016 Roxana Lopez for Aunt Rocky's
