Some people feel like they shouldn’t snack, but there are lots of reasons you might reach for something to tide yourself over. Maybe you’re snowed in with work and your schedule was thrown off. You could be a little hungrier than normal from yesterday’s tough workout. You could need a snack because you’re just starting with intermittent fasting or keto as your metabolism is adjusting. Quality snacks are a good thing to have on hand so you’re not caught off-guard. These homemade energy bars are perfect snacks filled with my favorite fats and very low in carbs and sugar.
taste. Coconut flakes and chia seeds  add a crunchiness that contrasts perfectly with the otherwise smooth and creamy texture of the bars.
And, that’s pretty much all there is to these bars! Just pop them into the freezer, and 30 minutes later they’re ready. Keeping the bars frozen is essential – if left out too long they’ll start to melt. The cold texture is partly what makes them so delicious, almost like a keto ice cream bar.
Feel free to add more chia seeds if you’d like. You can also drizzle some nut butter or dark melted chocolate on the bars if you’d like. Make sure to keep them stored in the freezer so they stay firm and solid. We used thick pieces of dried coconut, but you can use thinner flaked coconut as well.
Frozen Coconut Macadamia DIY Energy Bars Recipe
- 1 cup dried coconut
- 1.5 cups macadamia nuts
- 1/2 cup coconut oil
- 2 tbsp. chia seeds
- 1 tsp. vanilla extract
- Pinch of salt
Preheat your oven to 350 degrees Fahrenheit. Lay the coconut out on a sheet pan or baking dish and let it toast for 5-15 minutes, or until the coconut is golden.
The length of time it takes for the coconut to toast will depend on its size and thickness, so watch it closely to prevent burning. Once the coconut is toasted to your liking, remove it from the oven and allow it to cool.
Place the macadamia nuts in a food processor and blend. Once the nuts begin to crumble and turn into a paste, add the coconut oil and process until smooth. You may need to scrape the sides of the food processor down once or twice in between processing.
Add the toasted coconut, chia seeds, vanilla and salt and pulse or blend until a chunky paste forms, or until the coconut is just incorporated into the macadamia mixture.
Line a 8”x8” pan with parchment paper and pour the macadamia mixture in. Place the pan in the freezer for at least 30 minutes.
Take the pan out of the freezer and lift the parchment out. Use a knife to cut the macadamia coconut square into 12 or 16 pieces.
Keep leftover pieces in the freezer.Print