Maple Macadamia Chocolate
This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.
Servings: 12
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
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.