This Maple Maca Maca Choc Block evolved from our families pancake Sunday ritual. I discovered it and then became obsessed with the delectable combination of our Ceremonial Cacao, the creamy maca spread we get from the Mullum farmers market and maple syrup. Soon I started to experiment with other ways of bringing these 3 ingredients together. On our last trip to Peru, we came back with a hefty bag of Maca powder, so that joined the trinity to bring it even more deliciously alive and add to the medicinal punch. When I first made this choc block recipe, we couldn’t get over how seriously amazing it tastes! Every time I make it for friends they swoon, so I am sure you will love it too!
Ingredients:
Chocolate Mix
- 1/2 heaped cup of Sacred Earth Medicine Ceremonial Cacao, finely ground
- 1/2 heaped cup of cacao butter
- 1 1/2 tablespoons coconut oil
- Pinch of Celtic sea salt
- 4 tablespoons maple syrup (or more if you like it on the sweet side)
Macadamia & Maca Soft Centre
- 1/2 cup macadamia spread
- 1 tablespoon maple syrup
- 1 tablespoon Peruvian maca powder
- 1/3 cup of toasted macadamia nuts, roughly chopped
Directions:
- Lightly grease the base of a silicone cake pan with coconut oil.
- Melt cacao butter with coconut oil over a double boiler on very low heat.
- Whisk in the Ceremonial Cacao, maple syrup and salt and hand-whisk until smooth. This is your chocolate for layering on the bottom and top.
- Pour slightly less than half the chocolate mix on the bottom of the pan & put in freezer til almost set.
- While that’s setting, mix together in a bowl the maca spread, maca powder and remaining maple syrup.
- Dollop and spread the maca maca mix on top of the chocolate base layer, avoiding the edges (leaving a chocolate border around the edge, will help it to stick better) and evenly press in the macadamia nuts.
- Then using up all the remaining chocolate, pour the final layer of chocolate on.
- Set in the fridge or freezer until hard.
- When ready to serve, turn out of cake pan, slice into thin lines or chop into bite size pieces and OMG sooo goood – you’ll have to try hard not to eat it all at once!
NB: If you want to savour it slowly, store in fridge (or freezer) to prevent it from melting.