Refrigerate your coconut milk over night or freeze for 10 minutes.

Preheat your oven to 350 degrees and line a bread loaf pan with parchment paper.

Add the ground chia, ggolden flax meal, ground coconut flakes, ground hemp hearts, macadamia nuts and salt to a large mixing bowl. Combine with a spatula.

Remove the coconut milk can from the fridge/freezer and transfer the solid part to a microwave safe bowl, leaving the liquid at the bottom. Add coconut oil to the same bowl and microwave for 30 seconds (coconut milk should be melted). Add in the stevia and pour the entire mixture it into the dry ingredients bowl.

Combine using a spatula until uniform in consistency. Pour it into the loaf pan and let it rest for 10 minutes.

Bake for 50-60 minutes until it has browned and set. Let it cool for 15 minutes and then remove from the pan.

Store in a ziploc bag and store on the counter top for 3-4 days or up to 1 week in the fridge.

Note: You can easily pulse all your dry ingredients in a coffee or spice grinder to make them ground.