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Maple Macadamia Chocolate Bark

April 10, 2019 | After School Snacks, No-bake Sweets

Thius Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

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

Health benefits

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.

Maple Macadamia Chocolate

Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Serves: 12
Thius Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.
ADD TO FAVORITESADDED TO FAVORITES
5 from 2 votes
This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

Ingredients

  • 300 g macadamia nuts (2 cups)
  • 2 tbsp maple syrup
  • 1 tsp macadamia nut oil
  • ½ tsp vanilla -powder, extract or essence

Chocolate

  • 200 g cacao butter -chopped or grated
  • 30 g cacao (¼ cup) unsweetened Dutch process or raw
  • 2-4 tbsp maple syrup -to suit your taste
  • Good pinch sea salt
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Method

  • Pre-heat your oven to 150℃/ 300℉.
  • 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.

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.

Thermomix

  • 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.

Store

  • Store in an airtight container in the fridge or freezer.

Variations

Nut-free

Substitute the macadamia nuts with pumpkin or sunflower seeds and the macadamia oil with coconut oil.

Fructose friendly

Replace the maple syrup with rice malt syrup. 

Short-cut

You can melt your favourite dark or milk chocolate and simply pour over the maple macadamia nuts if you'd prefer.
 

WARNING - this is dangerously addictive! I hope you love it, post a comment in below if you have any questions or let me know if you try it. 

Course: Dessert
Author: Georgia Harding

Share the goodness!

Category: After School Snacks, No-bake Sweets Tags: afterschoolsnack, chocolate, christmas, coconutfree, cornfree, dairyfree, dessert, easter, eggfree, entertaining, familyfood, garlicfree, glutenfree, grainfree, legumefree, lowfructose, lowsugar, macadamianuts, mothersday, onionfree, seafoodfree, sesamefree, snack, soyfree, sweet, thermomix, treat, vegan, vegetarian, wheatfree, yeastfree

Reader Interactions

12 Comments

Post a comment
  1. Deb says

    Can you use melted dark chocolate instead of the raw chocolate recipe?

    April 11, 2019
    Reply
    • Georgia Harding says

      Absolutely Deb ☺️

      April 11, 2019
      Reply
      • Deb Dunt says

        Thanks. 200g block?

        April 11, 2019
        Reply
        • Georgia Harding says

          Yes, same quantity will do G x

          April 15, 2019
          Reply
  2. Natalie L says

    5 stars
    This is just the sort of chocolate I love. It is absolutely delicious and so easy.

    April 20, 2019
    Reply
    • Georgia Harding says

      Thanks Natalie, appreciate the 5?’s, Georgia x

      April 23, 2019
      Reply
  3. Kirsty says

    Would cocao wafers be ok instead of the butter? I have heaps to use up

    July 12, 2019
    Reply
    • Georgia Harding says

      Yes, should be fine Kirsty G x

      July 16, 2019
      Reply
  4. Dale says

    Thinking of making this for school kids, can you add spices or would that be weird? I was thinking of things to sub the nuts out, I wonder if you have any thoughts around a mock nut, that is biscuity and crunchy but will happily be coated with the choc? Thanks x

    December 2, 2020
    Reply
    • Georgia Harding says

      Dale you could add spices in for sure (chai type spices are lovely). I’d add either toasted seeds or buckwheat groats to sub the nuts G x

      December 6, 2020
      Reply
  5. Paola Amorelli Hyde says

    What happens if you don’t let the macadamia cool?

    March 19, 2022
    Reply
    • Well Nourished Team says

      Hi Paola, if you let the Macadamia’s cool they maple syrup will make a nice toffee covering over them. If you would put them into the chocolate mixture hot it might all melt together (still would be ultra delicious though).

      March 22, 2022
      Reply

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