One of my most favourite spices is cardamon. I love it’s flavour in curries, but also and especially in desserts. I think cardamon and chocolate is a flavour match made in heaven. Combined with the maple roasted macadamia nuts, this Chocolate Slice has become one of my favourite treats. If you’re not a fan of the flavour of cardamon, this is also delicious without…your call!
Cardamon has been used empirically in Ayurvedic medicine for treating mouth ulcers, digestive problems such as nausea, heartburn, bloating and constipation and also to support mood. It’s also a great antioxidant, anti-inflammatory and antibacterial. The almond meal, macadamia nuts and coconut oil are fabulous sources of protein and fat that makes this a supremely satisfying treat.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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This Chocolate, Maple Macadamia Slice is a delicious, easy to make sweet treat - a guilt-free way to satisfy a chocolate craving.
- 130 grams (1 cup) macadamia nuts (whole or halves)
- 1 tablespoon maple syrup
- 100 grams (½ cup) coconut oil, melted
- 85 grams (¼ cup) sweetener (rice malt syrup or maple syrup)
- 1 teaspoon cardamon, ground (optional but recommended)
- 150 grams (1½ cups) almond meal
- 25 grams (½ cup) desiccated or shredded coconut
- 30 grams (¼ cup) cacao powder or Dutch Process cocoa
Preheat the oven to 180℃.
Place the macadamia nuts on a tray lined with baking paper and toss in the maple syrup.
Pop into the oven for 6-10 minutes to toast them. They should be golden brown but please take care not to over brown them as they can go a bit bitter.
Once toasted removed from the oven and allow to cool fully (the maple sets into a nice crust once cooled).
In a food processor or Thermomix combine the coconut oil, sweetener and cardamon. Mix to combine, Thermomix 5 seconds speed 4.
Add the almond meal, coconut and cacao and mix to combine. Thermomix 10 seconds, speed 4.
The mixture should be glossy (slightly oily) and hold together when pinched. If it seems very wet /oily you may need to add a tablespoon more almond meal.
Fold in the maple roasted macadamia nuts and use the baking paper they were toasted on to line a small slice tin (I used one 18 x 26cm).
Press the mixture into a slice tin very firmly with wet hands and pop into the freezer for 30 minutes to set.
Cut into squares and store in an airtight container in the freezer.
Replace the maple syrup with rice malt syrup.
Replace the macadamia nuts with pumpkin seeds and the almond meal with ground, toasted sunflower seeds.