This maple macadamia chocolate bark is a decadent treat that combines roasted macadamia nuts with homemade chocolate. Sweetened with maple syrup and finished with a sprinkle of sea salt, this bark is perfect for a little self-care treat.
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 healthy fats, vitamin E and a range of B vitamins and essential minerals. Cacao is packed with antioxidants, which help fight inflammation and support health. It’s also rich in magnesium, promoting relaxation and muscle function, and contains mood-boosting compounds like serotonin and endorphins.Â
Ingredients
The star of this gluten-free recipe is roasted macadamia nuts, caramelised in maple syrup, vanilla extract, and macadamia nut oil. The homemade, dairy-free chocolate is made from cacao butter, cacao powder, maple syrup and a sprinkle of sea salt.
How to make this maple macadamia dark chocolate bark
Start by roasting macadamia nuts until golden, then toss them in a mixture of maple syrup, macadamia nut oil, and vanilla, baking again until caramelised. To make the chocolate, melt cacao butter in a double boiler, then stir in cacao powder, maple syrup, and a pinch of sea salt. Layer the nuts evenly, pour the chocolate over them, and freeze until set. Once hardened, break into pieces.
Serving suggestions and how to store
Enjoy this bark as an afternoon pick-me-up or a dessert. It pairs beautifully with a cup of coffee or herbal tea. Store in an airtight container in the fridge or freezer to keep it fresh and prevent melting.
Vary this maple macadamia chocolate bark to suit your needs
For a nut-free option, replace macadamia nuts with roasted sunflower or pumpkin seeds, and swap macadamia nut oil for coconut oil. To make it fructose-friendly, use rice malt syrup instead of maple syrup. For a quick version, melt your favourite dark or milk chocolate and pour it over the roasted macadamias instead of making the chocolate from scratch.
For more delicious, healthy and easy to make sweet treats, click HERE.
Maple Macadamia Chocolate
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 powder (¼ cup) unsweetened Dutch process or raw
- 2-4 tbsp maple syrup -to suit your taste
- Good pinch sea salt
Instructions
- 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.
