• 1 cup unsweetened coconut flakes
  • 1 1/2 cups raw macadamia nuts
  • 1 cup coconut milk
  • 1 tablespoon chia seeds
  • a pinch of sea salt flakes
  • fresh mango, for serving


  1. Preheat oven to 350.
  2. Toast the coconut flakes for about 5 minutes in the oven.
  3. Line an 8×8 baking dish with parchment paper.
  4. Process coconut milk and nuts in food processor until smooth. Add coconut and chia seeds and pulse a few times.
  5. Spread the mixture into the parchment covered dish, sprinkle with sea salt flakes, and freeze until solid.
  6. Remove parchment paper from dish and slice into bars.
  7. Top with fresh mango to serve.

Recipe adapted from this post on Mark’s Daily Apple.