Elsie Hogfat

Lagom Food. Lagom Philosophy.

Chocolate, coconut, macadamia slice.

Rough up your macadamia nuts with a pestle so they are no bigger than halves,

with plenty of smaller chunks but not too much crush.

Arrange in a long thin rectangular metal baking dish – I used an old metal ice tray base.

You could use any vessel really, but this works well.

Melt equal parts 85% chocolate and butter and 100% coconut (creamed)

In that order, plus splash of vanilla

Pour over nuts to cover the nuts.  Chill.  Snap into pieces.



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