Recipe: Vegan Chocolate With Macadamia Nuts

It's December and for many people that means family time, 'hygge' and snuggling under blankets while watching a movie - and I'm not mad about it. Having not been able to eat chocolate or cacao for a few years (gives me headaches) I have been missing the sweet treat that is chocolate. Luckily, I really like carob, which you can use instead and along with the roasted nuts and raisins it makes a good treat.

8 - 10 pieces // total time: 1 hour and five minutes

Salted nuts:
½ cup boiling water
2 tsp. Himalayan pink salt
¾ cup unsalted macadamia nuts

6 tbsp. cold-pressed virgin coconut oil
3 tbsp. carob powder
1 pinch of Ceylon cinnamon
⅔ cup raisins
Optional topping:

Freeze-dried berries; here we used raspberry

Preheat the oven to 300 degrees Fahrenheit or 150 degree Celsius.

Pour the boiling water and salt into a bowl. Stir until most of the salt has dissolved. The last salt will dissolve while it draws.

Add the macadamia nuts to the salt water and stir making all the almonds moist. Place a lid on top of the bowl. We use a small cutting board.

Leave the mixture for 15 minutes.

Melt the coconut oil at low heat in a pot. When the oil has melted remove from heat and sift in the carob powder and cinnamon. Stir until mixed. Allow to cool for about 20 - 30 minutes to allow the chocolate to thicken.

Sift the macadamia nuts and distribute the nuts on a baking sheet lined with baking paper. Roast in the oven for 10-15 minutes. Remove from the oven and allow to cool.

As soon as they are cold, coarsely chop the nuts on a cutting board with a knife. Place in the chocolate along with the raisins.

Distribute the chocolate in 8-10 muffin forms and if desired, sprinkle on the freeze-dried berries on top. Place the chocolate in the freezer for at least 20 minutes.

Ready for serving. Store in the freezer.


This recipe is a variant of the raisin chocolate recipe from the eBook ‘Christmas Treats’. Danish version: Julegodter