Cocodamia Crumble

This makes a great topper for pretty much anything- yoghurt, cream, coconut cream, ice cream, milk. You can even use as the top for a fruit crumble. It’s only slightly sweetened, in fact you can leave it out if you prefer. The coconut gives a natural sweetness and goes nicely with the cinnamon and nutmeg.  

Cocodamia Crumble


1 1/2 cups organic macadamia nuts, measured after being processed to resemble rice. Try to use activated nuts or soak them yourself, see here how

1 1/2 cups organic shredded coconut

50g organic coconut oil

1 tsp organic ground cinnamon

1/4 tsp organic ground nutmeg

1/8 tsp unrefined sea salt

25g organic honey, maple syrup or brown rice syrup for a fructose free alternative


1) Preheat the oven to 176°C. Mix all dry ingredients together in a medium size bowl

2) Put the sweetener and coconut oil into a small saucepan and heat just slightly, until melted. Add to the dry ingredients and mix well

3) Spread onto a lined cookie tray. Bake for about 18-20 minutes

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