Recipes.

Maca-Macadamia Chocolate Bark

By Reece Carter


I Quit Sugar - Maca Macadamia Chocolate Bark
  • 12 servings
  • Prep - 5 mins
    Cooking - 5 mins
  • Total - 10 mins
I Quit Sugar - Maca Macadamia Chocolate Bark

As Reece says, "I know what you’re thinking: chocolate will lift anyone’s mood. And it’s true! But I’ve taken the mood-altering powers of raw cacao, and removed any trace of dairy or refined sugars. I’ve also added powdered maca root, an Incan adaptogen that was once reserved for their best warriors. Wearied warrior or not, this low-fructose treat can be enjoyed in moderation on those days when you feel like a little pick-me- up."  

Servings: 12
Preparation: 5 mins
Cooking: 5 mins

Ingredients

  • 1 vanilla bean pod.
  • 1 cup macadamias.
  • 1/2 cup coconut oil.
  • 1/2 cup coconut cream.
  • 1/4 cup raw cacao.
  • 9 teaspoons dried maca powder.
  • 45 ml rice malt syrup.
  • Pinch of sea salt.
  • 1/4 teaspoon dried chilli powder.
  • 1/4 cup shredded coconut.

Directions

1. Slice the vanilla pod lengthways, then scrape out the seeds using the back of a knife. Discard the pod and keep the seeds.

2. Roughly chop the macadamias in half, and place to one side for later.

3. Melt the coconut oil in a large mixing bowl over a water bath.

4. Remove bowl from heat and stir through the coconut cream, cacao, vanilla seeds, maca, rice malt syrup, sea salt and chilli powder. Whisk until smooth.

5. Add half the macadamias and half the coconut. Stir through with a wooden spoon or spatula.

6. Line a baking tray with baking paper, then spread the mixture over evenly.

7. Top with the remaining macadamias and coconut.

8. Refrigerate until set, then break into twelve pieces roughly the same size. To store, layer the pieces in an airtight container, separated by baking paper. Keep refrigerated or—if like me you prefer it with a little more snap to it—in the freezer.


Note

Recipes and images from The Garden Apothecary by Reece Carter.

I Quit Sugar - The Garden Apothecary

As Reece says, "I know what you’re thinking: chocolate will lift anyone’s mood. And it’s true! But I’ve taken the mood-altering powers of raw cacao, and removed any trace of dairy or refined sugars. I’ve also added powdered maca root, an Incan adaptogen that was once reserved for their best warriors. Wearied warrior or not, this low-fructose treat can be enjoyed in moderation on those days when you feel like a little pick-me- up."

Ingredients

  • 1 vanilla bean pod.
  • 1 cup macadamias.
  • 1/2 cup coconut oil.
  • 1/2 cup coconut cream.
  • 1/4 cup raw cacao.
  • 9 teaspoons dried maca powder.
  • 45 ml rice malt syrup.
  • Pinch of sea salt.
  • 1/4 teaspoon dried chilli powder.
  • 1/4 cup shredded coconut.

Directions

1. Slice the vanilla pod lengthways, then scrape out the seeds using the back of a knife. Discard the pod and keep the seeds.

2. Roughly chop the macadamias in half, and place to one side for later.

3. Melt the coconut oil in a large mixing bowl over a water bath.

4. Remove bowl from heat and stir through the coconut cream, cacao, vanilla seeds, maca, rice malt syrup, sea salt and chilli powder. Whisk until smooth.

5. Add half the macadamias and half the coconut. Stir through with a wooden spoon or spatula.

6. Line a baking tray with baking paper, then spread the mixture over evenly.

7. Top with the remaining macadamias and coconut.

8. Refrigerate until set, then break into twelve pieces roughly the same size. To store, layer the pieces in an airtight container, separated by baking paper. Keep refrigerated or—if like me you prefer it with a little more snap to it—in the freezer.

Note

Recipes and images from The Garden Apothecary by Reece Carter.

I Quit Sugar - The Garden Apothecary

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