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–+ servings

White Chocolate Raspberry Macadamia Nut Bars

Shivangi Rao
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Course Dessert
Servings 7

Ingredients
  

  • 1 cup creamy cashew butter can use almond butter or any other mild nut butter - preferably unsalted
  • 1 tbsp melted coconut oil
  • 3/4 cup maple syrup
  • 2 eggs beaten
  • 3 tbsp coconut flour
  • 1/2 tsp salt only if using unsalted nut butter
  • 1 tsp vanilla extract
  • 1/4 tsp ground cardamom
  • 1/2 tsp baking soda
  • 1/4 cup unsalted macadamia nuts
  • 3/4 cup high-quality white chocolate chips or chopped white chocolate
  • 1 6- oz container washed and completely dried make sure they’re completely dry!!! raspberries
  • Ingredients for white chocolate drizzle for topping:
  • 1/4 cup high-quality white chocolate chips or chopped white chocolate
  • 1/2 tbsp coconut oil melted

Instructions
 

  • Pre-heat oven to 350 degrees F.
  • Mix all dry ingredients together.
  • Mix all wet ingredients together in a separate bowl.
  • Combine wet and dry ingredients and mix until fully combined. The batter should be somewhat thick and smooth.
  • Add in raspberries, white chocolate chips, and macadamia nuts and fold gently into the batter.
  • Pour batter into a lined or oiled square 8x8 baking dish. Make sure batter is even in the pan - use a spatula to smooth out if necessary.
  • Bake in the oven for 30-35 minutes or until mostly set. Place a toothpick in the center and should come out mostly dry.
  • Remove from the oven when done and let cool completely.
  • Once cooled, cut into squares.
  • In a microwave-safe bowl, add in coconut oil and white chocolate chips and microwave for 45-60 seconds or until melted. Stir to combine. This will be your white chocolate drizzle for topping the bars!
  • Take a spoon and drizzle white chocolate on top of the bars.
  • Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!