You peeps know KNOW that I love my no bake desserts. If you like no bake desserts as much as me, I’m about to link to a bunch that will last you uhhhm a month or so.
We have these creamy crunchy peanut butter bars, these chocolatey bars, these cashew gingerbread bars, these peanut butter crunch balls, these brazil nut balls, there’s a bunch more, if you type “no bake” in the search bar, sooo many will come up. But off the top of my head, those are the ones I can think of.
Listen, the summer is wayy too hot to turn on the oven so I am alll about no bake desserts. You process everything together. You set it, forget it. Cut into it and EAT IT.
If you like white chocolate macadamia nut cookies, you will LOVE these no bake bars! They’re crunchy, hearty, but sweet and salty. I can’t wait for you to give them a try!
In your food processor, combine the raw macadamia nuts, the hemp hearts, and the cinnamon. Process for about 10 seconds until they are all chopped up and combined.
Add the agave nectar, refined coconut oil (refined tastes less coconutty), and vanilla. Process again until the ingredients are combined and ball up in the processor.
Add the white chocolate chips and process again until they’re combined.
Transfer the batter into a bread pan (I used a bread pan for thick bars, but if you want thinner bars, you can use a square pan) lined with parchment paper. Dampen your hands and press the batter into the bottom of the pan in a thin layer.
Sprinkle additional chocolate chips and chopped macadamia nuts on top and pop them in the freezer for 1 hour.
Use a knife to loosen up the sides and pull the parchment paper edges to transfer the bars to a cutting board. Cut into 8 squares and enjoy!!
Recipe
White Chocolate Macadamia Nut Bars
If you guys love freshly baked macadamia nut cookies, you are going to die for these no bake, vegan and gluten free white chocolate macadamia nut bars!!
Ingredients
- 2 cups raw macadamia nuts
- 1/4 cup hemp hearts
- 1 teaspoon cinnamon
- 2 tablespoon agave nectar (honey or maple syrup works too)
- 3 tablespoons refined coconut oil
- 1 teaspoon vanilla
- 1/2 cup white chocolate chips
- sea salt for sprinkling
Instructions
- In your food processor, combine the raw macadamia nuts, the hemp hearts, and the cinnamon.
- Process for about 10 seconds until they are all chopped up and combined.
- Add the agave nectar, refined coconut oil (refined tastes less coconutty), and vanilla.
- Process again until the ingredients are combined and ball up in the processor.
- Use a rubber spatula to break up the ball of batter.
- Add the white chocolate chips and process again until they’re combined.
- Transfer the batter into a bread pan (I used a bread pan for thick bars, but if you want thinner bars, you can use a square pan) lined with parchment paper.
- Dampen your hands and press the batter into the bottom of the pan in an even layer.
- Sprinkle additional chocolate chips and chopped macadamia nuts on top and pop them in the freezer for 1 hour.
- Use a knife to loosen up the sides and pull the parchment paper edges to transfer the bars to a cutting board.
- Sprinkle with sea salt.
- Cut into 8 squares and enjoy!!
Enjoy!! xo
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