Coco Nutty Bar

Our Coco Nutty Bar is a proper indulgent treat, one to be savoured when you have a quiet moment or two to sit down. When we fall in love our brains produce a chemical called phenylethylamine (PEA), which in turn signals the brain to release endorphins that will make us feel good. Good quality dark chocolate and cacao contains PEA, so your brain can release all those good endorphins and mimic the effects of falling in love. Fall in love with our Coco Nutty Bars!





140g cacao macaroons (or vanilla)

40g coconut oil (melted)

Fine coconut (optional – if needed)

Crush the macaroons into a small bowl and add in the coconut oil. If the mixture is very wet.. add in ¼ cup of fine coconut. Mix together well. Press into 8 moulds.



100g roasted almond butter

40g coconut oil (melted)

40g maple syrup (or honey)

80g chopped roasted almonds

Raw chocolate

100g cacao butter

50g cacao powder

60g  maple syrup



Place all ingredients together (except the chocolate) in a small bowl and mix together well. Spoon over your macaroon base evenly dividing between the 8 moulds.

Place in the freezer to set.

Meanwhile make you raw chocolate. Over a medium heat warm the cacao butter until melted. Once completely melted whisk in the cacao powder and maple syrup. Remove from the heat and use within a few minutes. 

Once the bars are solid, remove from the moulds and dip into your melted chocolate. Allow to set and then re-dip in for a 2nd coat (silicone tipped tongs are ideal for doing this). I like to use all the chocolate so I have a good layer over the top.

Place back into the freezer until ready to serve and to allow the chocolate to completely set. Keep in fridge or freezer.



Variation – You could also spread into a small loaf tin  or double the recipe and use a square tin to make it more like a slice. Delish!


Happy World Chocolate Day!


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