Ripples Recipe — Macadamia Coconut Cacao Nib Brittle

By Marcy Foster

Macadamia coconut cacao nib brittle—it's a mouthful to say, but it’s delicious to eat. It’s crunchy, nutty, and chocolatey—and made with only seven ingredients, with cacao nibs the star. They're less refined versions of the cocoa used in most chocolate, so more of their nutrients are retained, including antioxidants shown to improve cognitive function, reduce the risk of heart disease, and increase longevity. They're available in healthier food stores.


  • 1 cup coarsely chopped macadamia nuts
  • ½ cup dried, unsweetened coconut flakes (not shredded) 
  • ¼ cup cacao nibs
  • 2 tablespoons coconut sugar
  • Pinch sea salt
  • 2 tablespoons extra-virgin coconut oil
  • ½ cup maple syrup


  1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the nuts, coconut flakes, cacao nibs, sugar, and salt.
  3. In a small pan, combine the oil and maple syrup. Simmer over medium heat until the ingredients are combined, about three minutes, stirring continuously until the edges bubble.
  4. Pour the oil/syrup mixture over the nut mixture. Stir thoroughly and then pour the mixture onto the baking sheet. Smooth it out with the back of a spoon to spread it as evenly as possible.
  5. Bake for 15 minutes, checking to be sure it doesn't overcook. Place the baking sheet in the refrigerator until cool.
  6. Remove from the refrigerator and break the brittle into pieces. Serve immediately.
  7. To store, place wax paper in between layers of brittle in an airtight container and keep in a cool, dry place for up to two weeks

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