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Macadamia madness!

March 07, 2019

Dr. Shelby Entner is a well-known naturopath based in Vernon, BC, but she’s known far beyond for her kindness and effectiveness in helping people navigate their health challenges. Normal Western medicine wasn’t able to give her the answers to her health concerns.

So she found a naturopath who could. This obviously left quite the impression on her, and she ended up pursuing naturopathic medicine as her career, receiving her doctorate in 2002 after attending Portland, Oregon’s, National College of Naturopathic Medicine, the oldest accredited naturopathic school in North America.

Like many people know, what you eat makes a a huge difference to how you feel and your long-term health. Here Dr. Shelby Entner talks about macadamias and gives us a delicious recipe for Macadamia Nut Healthy Fat Bombs.

“Macadamia nuts have been a staple in our house for years. Whether we have followed a more plant-based diet or tried out a ketogenic/protein focus with our family meals, there has always been a place for the lovely macadamia nut!

“Rich in a number of important nutrients for growing kids and healthy adults, macadamia nuts are a great source of healthy fat and nutrients that benefit the body in a multitude of ways: B vitamins like thiamine (nervous system), magnesium (muscles and heart), phosphorus (bones) and iron (blood). Vegetarian and vegan diets benefit from the plant-based iron sources, and ketogenic diets benefit from the low carbohydrate content and plant-based fibre sources.

“A powerhouse of a nut, macadamias are also excellent for protein (eight grams per 100 grams) and have the best omega-3 to omega-6 ratio of all of the tree nuts. Omega-3 oils are fantastic for decreasing inflammation in the body, helping joint pain and supporting the neurological system with brain development and prevention of cognitive decline.

“Macadamias have a rich, creamy flavour and a great crunch! When on vacation, I added as many as I could to my acai bowls, and in the middle of winter here at home in the Okanagan, I add them to salads and crush them to add to pesto or meaty sauces. Both of my kids will make a mixed-nut combo bowl with Rancho Vignola cashews and walnuts, and occasionally add a sweetened or chocolate-covered nut for a movie night treat. But those macadamia nuts are the ones they dig through the bowl for and moan about when they are finished first!

“My family loves a sweet treat when we are snuggling under the blankets on the couch watching a movie during our cold winter evenings. Right now we are obsessed with ‘fat bombs,’ a combo of healthy fats and a variety of nuts or nut butters. High in calories, these yummy snacks should be eaten moderately if you are watching your waistline, but when compared to a regular sugar-sweetened chocolate, they are definitely better in so many ways!

“The internet is full of recipes, but one of the best ones we enjoy uses macadamia nuts and cocoa powder. Using a small muffin tray or silicon moulds, these can be made and left in the freezer for weeks if kept covered. If you love chocolate and nuts combined, these will curl your toes and help you stay committed to a diet that focuses on real foods, good fat and nuts that pack a punch of nutrition power and taste!”

Macadamia Nut Healthy Fat Bombs


  • 5 tbsp coconut oil or butter (vegan/keto option)
  • 2 tbsp organic cocoa powder
  • 1 tbsp granulated monk fruit sweeter (powdered stevia also works, or you can use Rancho Vignola palm or brown sugar, but the recipe then wouldn’t be keto)
  • 2 tbsp Rancho Vignola macadamia nuts coarsely chopped or ground
  • 1 tsp of natural sea salt


  1. Start with melting butter or coconut oil on stove top or microwave
  2. Mix cocoa powder and sweeter together and add to melted butter/oil
  3. Once mixed, begin to fill silicone moulds/small muffin tins until 3/4 full
  4. Place in freezer for 10 minutes
  5. Remove chocolates and sprinkle crushed nuts into the chocolate, mix thoroughly
  6. Sprinkle salt on top of each chocolate and return to freezer
  7. After an additional 30 minutes, remove chocolates from moulds/tins and place in an airtight container
  8. Chocolates can be left in freezer for a firmer chocolate and will melt quickly if left out at room temperature.


~ Dr. Shelby Entner, Naturopathic Physician

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