Ingredients

Directions

Preheat oven to 350°F and line sheet pans with parchment paper.
Add macadamia nuts to 1 sheet pan and spread into an even layer. Toast in oven for about 5 minutes, then let cool completely.
In the bowl of an electric mixer, cream together the butter and sugars on medium high until light and fluffy, about 4 minutes. Add the egg and vanilla and mix to combine.
Add flour, soda, and salt to the butter and sugar mixture and mix until just combined. Add the white chocolate chips and the macadamia nuts.
Portion into rounded tablespoon for medium cookies, or 3 tablespoon scoop for large cookies and place onto prepared sheet pans, with about 2 inch spacing. Bake until lightly golden, about 10 to 12 minutes (14-15 minutes for large cookies). Cool on a wire rack.
When hot from the oven, sprinkle with coarse salt. Let cool for 5 minutes on the pan, then transfer for a wire rack to cool completely.

First, prepare a chocolate silicone tab mold, place it on a wooden board. Set aside.
In a small saucepan, add cocoa butter and vegan butter. If using coconut oil, use refined coconut oil to avoid the coconut flavor.
Bring over medium/low heat and occasionally stir until melted. The mixture will be really thin and yellow.
Keep the saucepan over low heat, and stir in cashew butter until melted.
Finally, stir in maple syrup and vanilla extract.
Turn off the heat and let the mixture cool down slightly before pouring it on the mold.
Pop the mold in the freezer for 10-12 minutes until the chocolate bar is hard and set.
Store in the fridge or in the freezer for an ultra-crunchy bar. The chocolate melts fast under 85°F (30°C).