Macadamia Coconut Cream Candy

Paleo f(x)

A few weeks ago, my girlfriend and I drove the 90 minutes south to visit our good friend George of The Civilized Caveman for some good times and of course ridiculous food.  While we were there helping him make his pumpkin blueberry blondies, George introduced us to what is now the greatest substances ever: Coconut Cream Concentrate.  I’ve been experimenting with it since for little things like adding it to my coffee in the morning and using it to enhance flavors of sauces like my bolognese or marinara.  It is pure coconut ground extremely fine giving it a creamy consistency due to it’s high fat content (around 70%).  This is a huge bonus for me since I’m trying to stay in ketosis and I thought, what better way to make a candy or bark than with some Coconut Cream Concentrate and Macadamia Nut Butter as a base?   Since both are naturally ketogenic, not to mention tasty, I knew I had to get something going.  On top of the high fat content of the coconut concentrate and macadamia nut butter, I decided to add more coconut oil to really rev up the MCT content and keep the ketone production going.  The result I think is a great tasting ketogenic candy of sorts that is great for either a snack or after dinner treat.

Coconut Cream Candy
Prep time
Cook time
Total time
  1. Heat Coconut Cream Concentrate so it can be stirred by placing the jar in a large bowl of hot water and let it sit for about 30 minutes. Make sure you do this slowly or the jar could crack or even break.
  2. In a large mixing bowl, combine coconut cream concentrate, coconut oil, macadamia nut butter and vanilla extract and mix until smooth. To make things easier, use a stand mixer.
  3. On a sheet pan lined with parchment paper, evenly spread out macadamia nuts and chocolate chips.
  4. Pour coconut cream mixture over macadamia nuts and chocolate chips and spread out evenly.
  5. Place sheet pan in the freezer for 30 minutes to let it set.
  6. After mixture has set, remove from freezer and break into pieces.
  7. Serve immediately.
Place pieces in a freezer container and store in freezer. Coconut bark pieces are to be served immediately from the freezer due to the low melting point of the coconut oil.

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  1. OMG you’re killing me with these desserts and sweet treats. I have all the ingredients to try this out this week. Can’t wait!

  2. Substituted raw cocoa nibs for chocolate chips and added cranberries :) yum!

  3. OH!! Can’t believe it! Thanks so much!

  4. Just made this for the first time and I Love it! Just the special Paleo treat I was looking for!!! Based on what I had in the house I used almond butter in the mix and I used chopped walnuts, chopped dried cherries and dark chocolate as my “filling”. Forgot the vanilla (I was in such a rush to eat it) but its yummy anyway!
    Thanks for this and SO many amazing recipes!!!!

    • FreeRange Human says:

      Thanks Lynn! I’m so glad that you tried it out (and from the sounds of it, made a great twist as well). This is definitely one of my go to treats when I feel the need.

  5. YUMMO!


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