Chocolate Cranberry Macadamia Nut Bites

Chocolate Cranberry Macadamia Nut Bites are an incredibly delicious way to soothe a sweet tooth without too much sugar. Mix up a batch and store in the fridge for a delicious treat any time!

Well, guys, it’s safe to say I’ve given up on Whole30. I’ll chat more about why (hint: I just didn’t want to anymore) in a later post, but you should know that these chocolates are lower in sugar than most anything you’ll find, and they are still most definitely not Whole30 approved.

You know what though? What they lack in Whole30 approval they more than make up for in total deliciousness! And the best news is that thanks to Lily’s Dark Chocolate Baking Chips (not sponsored) they have significantly less sugar with alllll the chocolatey flavor.

Just think about it: creamy dark chocolate, tangy-but-sweet and chewy dried cranberries, and the amazing crunch (and little bit of salt) from macadamia nuts. You really can’t go wrong!

Now a few cook’s notes (although it’s hard for me to call myself a cook on this one – it’s so easy my 4-year-old can do it). You can absolutely use any dried fruit and nut situation you like. I love almonds and apricots, cherries and pecans, dried apples and walnuts (in white chocolate…YUM)! And you could use any of Lily’s baking chip products too – mix and match, the world is your oyster!

Y’all, I don’t like to get bossy, but you have to make these. Like, now. Or yesterday. Because these are going to be the perfect summer sweet treat you can feel good about enjoy!

CHOCOLATE CRANBERRY MACADAMIA NUT BITES

INGREDIENTS:
– 1 bag (9 oz) Lily’s Dark Chocolate Baking Chips
– 1 cup dried cranberries
– 1 cup dry roasted macadamia nuts
– 1/2 teaspoon coconut oil

DIRECTIONS:
1. In a microwave safe bowl (or using a double boiler) melt the chocolate chips and coconut oil together, working in 20-second increments.
2. When the chocolate is melted, stir in the cranberries and macadamia nuts.
3. Line a mini muffin tin with mini muffin cups, then scoop 1 tablespoon of the mixture into the muffin cups.
4. Gently tap the pan on the counter to allow the mixture to settle a bit.
5. Refrigerate until solid, then place the bites into a container fitted with a lid.
6. If you don’t have a mini muffin tin a good alternative is scooping the mixture onto a baking sheet lined with parchment paper or foil. The shape will be different, but just as tasty!