This next recipe is probably the easiest, least labor intensive one on this site. It takes as long to put together as it takes for the chocolate to melt! The question is now whether or not it is considered healthy and why is it on this site… This brittle that I made is a healthier option than a Snickers bar for sure! But, I am not recommending it be part of a purists healthy diet recommendation. For those of you who have some willpower, than yes, by all means go ahead and keep some on hand for that occasional craving. Everything in moderation!
This recipe also includes macadamia nuts and coconut, two rather healthy sources of fat! Macadamia nuts happen to be one of the healthiest nuts you can consume based on the comparatively low content of the unstable, vilified Omega 6 fat! The coconut is also a great source of lauric acid, which helps boost the immune system!
Chocolate is made from the fermented bean of the cacao tree. In it’s natural form, most people wouldn’t care for it. It is very bitter! It is only when cocoa butter, sugar and some other flavoring is added to it, that it is what most people can relate to. Unfortunately that is the problem. The sugar is what draws people back for more and more. Dark chocolate has little to no cocoa butter and a lot less sugar as well as some essential minerals and antioxidants, which is why it is said to be healthier. Unfortunately this is a double-edge sword because what most don’t know is that chocolate also contains phytic acid. Phytic acid is an anti-nutrient found in many grains and legumes, nuts and seeds. This anti-nutrient binds to other essential nutrients in foods like the minerals in chocolate, which block our body from the ability to absorb and use them. The USDA’s recommendation to eat whole grains, of which contain high amounts of phytic acid, fail to inform us of the effects of phytic acid…just sayin’…
Regardless, there are some antioxidant properties associated with good quality dark chocolate so why not have a taste now and then. It will not send you into a downward spiral towards the hell of dark chocolate addiction…I don’t think!
Try to obtain the best quality chocolate you can! I used a 70% dark chocolate from Valrhona…Using a double boiler, melt your chocolate with the occasional stir.
With a knife and cutting board or food processor, give a chop to your macadamia nuts. I wasn’t very worried about size as you can see, I just broke them up a bit…
Once your chocolate is melted smoothly, go ahead and add your nuts and coconut. If the addition of the nuts and coconuts ends up drastically reducing the temperature of the chocolate causing it to firm up a bit, just stir over the heat from the double boiler to soften it up again.
see what is happening as this comes together!
Once everything is mixed, line a sheet pan or two with parchment paper and carefully spread out mixture on each pan as thin as the mixture will allow.
You can now put your pans into the fridge for an hour or so, or until the chocolate is firm. From there, when you take it out, break it up into bite size pieces and store in a zip-lock bag.
70% Valrhona Chocolate
Shaved, unsweetened Coconut flakes
Roasted, sea salted Macadamia Nuts