Crio Mac… a chewy chocolate treat!
We can’t stop eating this! It is seriously good. Chewy, chocolatey, nutty and healthy.
It’s a bit like those chewy caramel lollies in texture, but with a rich dark chocolate flavour and the crunch of the nuts. Drooooool!
Crio Bru has so many health benefits (as well as tasting amazing). The cocoa bean (also known as the cacao bean) is one of nature’s most amazing superfoods, offering high antioxidant value, mineral benefits and natural energy. If you don’t have any Crio Bru, you could try making it with water and cacao.
Research has shown that macadamias can help lower blood cholesterol levels,reduce the incidence of heart disease, are high in fibre and contain vitamins, minerals and protein essential in a healthy diet. Read more here.
The vital stats: gluten-free, egg-free, easy to make dairy-free, vegetarian.
Okay, so this is what you need:
1 1/2 cups filtered water
5 tablespoons Crio Bru (any flavour, but I used Vega Real)
3/4 cup organic honey
2 tablespoons organic butter (I think it would work just fine with coconut oil too)
300g macadamia nuts (or your favourite nut!)
Okay, so this is what you do:
Add the Crio Bru to the water in a saucepan with a lid and gently brew for about ten minutes.
While you are doing that, add the honey and the butter to another saucepan and measure out the macadamia nuts.
You can also prep a tray with some baking paper and a light smear of coconut oil.
When the Crio Bru is finished, strain it into a glass measuring jug and check you still have 1 1/2 cups of liquid. You may need to add a bit of water.
Add the Crio Bru to the honey and butter. On a medium high heat, mix in well and let boil.
Stir it occasionally and keep an eye on it. At about the 20-25 minute mark, it will start to foam and get thicker.
Keep going, stirring all the while, until it gets darker in colour and will coat the back of a spoon.
Quickly add the nuts, stir and pour onto your tray.
Let it cool down and set until you can break bits off (about an hour).
If it’s too soft, throw the whole lot back in the saucepan and cook it a bit more until you get the right consistency.
Try to keep sticky fingers away (I had to hide it well so I could take photos this morning!).
This recipe was inspired by A Girl Worth Saving – a very awesome blog.