Paleo Mounds (*with Macadamia Nuts)

I know what you are all thinking, why didn’t you just make Almond Joys? But, aren’t we all in the Paleo Community a little sick of almonds?  I mean they are in everything, right!  I like macadamia nuts better than almonds anyway, so I would rather have them been called macadamia joy’s, but I resisted changing a beloved candy bar name for my own pleasure.

Ingredients:

  • 1 cup shredded coconut
  • 2 tbs honey
  • 2 tbs coconut butter
  • 1 tbs coconut oil
  • pinch of sea salt
  • 1 tsp vanilla
  • 1 handful macadamia nuts
  • 1 dark chocolate bar or 1 cup semisweet chocolate chips
  • toothpicks

Directions:

  • In a food processor add shredded coconut, honey, coconut butter, coconut oil, sea salt, and vanilla.  Process for one minute.  If the ingredients are still to crumbly to stick together, process for another minute.
  • Mold mixture into rectangles, mine made approximately 8.
  • Press in approximately 2 macadamia nuts or leave plain.
  • Place in freezer for about 10 minutes
  • Melt chocolate in double boiler or in microwave.  I prefer the double boiler so the chocolate does not burn.  If using chocolate bar, make sure to break up into little pieces.
  • Take coconut mixture out of freezer and place on to toothpicks to make coating in chocolate easier. Coat each mound in chocolate and place on parchment paper.  Put candies back in freezer to allow chocolate to set.
  • Serve right away or will keep in refrigerator for a few days, if they last that long.

Macadamia Nut Crusted Halibut

Cooking fish is a struggle for me. First off, I could really care less about it.  I hardly ever order it at a restaurant unless I am forced to, I would rather order crab, shrimp, lobster, or scallops before ordering salmon or sea bass.  My husband is a fan and insists that we have fish at least once a week.  

But with that said I love macadamia nuts, so crusting halibut with it turned out great.

Ingredients:

2 halibut fillets with skin removed, approximately 6 to 8 ounces each

1 cup of raw macadamia nuts 

handful of fresh parsley

salt & pepper

1 tsp of orange zest

1/2 cup coconut milk

Directions:

Preheat oven to 350 deg F. In a small skillet, add macadamia nuts and toast them on medium heat.  Should take approximately 5 minutes.  Place in food processor and allow to cool for a few minutes.

After nuts are cooled, add parsley, orange zest, and salt and pepper, and pulse a few seconds. Empty onto a small plate. 

On another small plate, pour in coconut milk.  Dunk the halibut in the coconut milk, than the nut mixture.  You may have to really press the nuts onto the halibut to make them stick as coconut milk is not as well of a binder as eggs are. (Note: my husband is allergic to eggs, if may want to whisk 1 egg with the coconut milk)

Place fillets on a greased baking dish and bake for 15 minutes.  After done cooking, turn on broiler and allow them to toast for another few minutes.  Watch them so they do not burn. The fish should be flaky when done.  

Serve with orange slices, I like to squeeze on top.