I don’t have a great memory, especially for dates and numbers in general. But for food, I’m always on point. I remember flavour combinations, textures and food with friends. One memory I carry is of maple roast macadamia nuts dipped in dark chocolate from a winery on the Mornington Peninsula, many moons ago. Because I don’t have the patience or time to individually coat each nut, this Maple Macadamia Chocolate Bark was born in my effort to recreate this delicious treat. For those of you that know me well, you know I love a shortcut!
This will be on my table this Easter. My kids adore it and it at least satisfies them enough so they don’t overdo the eggs left by the Easter bunny.
Wishing you all a wonderful upcoming Easter break creating lots of your own food memories! ❤️ Georgia x
Macadamia nuts are a fantastic source of monounsaturated fatty acids, vitamin E and a range of B vitamins and essential minerals.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, cacao and also cacao butter, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.
- 300 g (2 cups) macadamia nuts
- 2 tablespoons maple syrup
- 1 teaspoon macadamia nut oil
- ½ teaspoon vanilla paste or powder
- 200 g cacao butter, chopped or grated
- 30 g (¼ cup) raw cacao or unsweetened Dutch process cocoa
- 2-4 tablespoons maple syrup (to suit your taste)
- Good pinch sea salt
- Pre-heat your oven to 150℃.
- Place the macadamia nuts on a tray lined with baking paper so they are in a single layer.
- Roast for 10-15 minutes or until they are golden brown.
In a small bowl combine the maple syrup, oil and vanilla. Toss it through the macadamia nuts and return them to the oven for another 10 minutes until the syrup caramelises.
- Remove from the oven and allow to cool completely while you make the chocolate.
- Place a bowl over boiling water (or use a double broiler).
- Melt the cacao butter by mixing it over the steam (take care not to let any water into the cacao).
- Mix in the syrup and cacao.
- Loosen the macadamia nuts from the baking paper and arrange in an even layer.
Sprinkle over the sea salt then mix the chocolate well and pour it over the macadamia nuts.
- Place in the freezer immediately to set.
- Once set, cut into rough pieces. I like this rustic rather than in perfect squares.
- Keep refrigerated as it's not very heat stable.
- As above but you can make the chocolate in the Thermomix.
- Add the roughly chopped cacao butter.
- Grate speed 8, 5 seconds.
- Heat 37 degrees, speed 2 until it is melted.
- Add the syrup and cacao and mix 15 seconds, speed 4.
- Pour over the maple roasted macadamia immediately.
Substitute the macadamia nuts with pumpkin or sunflower seeds and the macadamia oil with coconut oil.
Replace the maple syrup with rice malt syrup.
You can melt your favourite dark or milk chocolate and simply pour over the maple macadamia nuts if you'd prefer.