Macadamia nuts are arguably one of the most ketogenic nuts. The only thing that could possibly make them better is - you guessed it - chocolate! These fat bombs are salty, sweet, and absolutely delicious.
Instructions
- In a small microwave-safe dish, microwave the chocolate chips for 50 seconds or until melted. Stir until smooth, then add the MCT oil and a pinch of coarse salt. Mix until blended.
- Place 3 macadamia nut halves in each of 8 wells of a truffle mold or mini muffin pan or in each of 8 mini baking cups. Spoon some of the chocolate mixture into each well or baking cup, completely covering the nuts. Sprinkle additional salt over the chocolate.
- Transfer the mold or baking cups to the freezer for a minimum of 30 minutes, until the chocolate is solid.
- Store extras in a zip-top plastic bag in the freezer for up to 6 months.
