GF, DF, Vegan.
- 1 cup cacao butter
- 1/2 cup raw cacao powder
- 1 tsp vanilla powder or essence
- 6 tsp maple syrup
- 1.5 tsp cinnamon powder
- 1 handful chopped macadamias
- 1 handful chopped dried figs
- 1/2 cup coconut shreds, toasted
- pinch of salt
- 1 tbsp rose petals (for garnish)
- Line a baking dish with baking paper and set aside (a banana bread size is good).
- Chop the macadamias and figs (remove the tough stalk) and set aside.
- Add boiling water to a saucepan on a low flame and place a stainless steel or glass bowl on top.
- Add cacao butter to the bowl and allow to melt, stirring to help break it down.
- While the cacao butter is melting, heat a fry pan on low and add the coconut shreds. Stir them often, cooking until golden. Be careful not to burn. When done, tip them into a bowl and set aside.
- When the cacao butter has melted, add the cacao powder, vanilla, cinnamon, maple syrup and salt. stir to combine.
- Add the figs, coconut and macadamias (keep a few of each item aside for garnish)
- Turn off the heat. using a tea towel to protect your hands from the hot bowl, wipe the moisture from the bottom so it doesn’t drip into the chocolate tin.
- Pour mixture out with a spatula into the baking dish. Spread evening and sprinkle the remaining ingredients on top. If you like your chocolate a little sweeter, it’s nice to add an extra drizzle of maple syrup on top at this stage.
- Sprinkle over the rose petals and place in the fridge to set. it will take around 2 hours, if you’d like it sooner, put it in the freezer and once set, return to the fridge.
- Lift the baking sheet out of the tin with the chocolate on top and cut into pieces. store in a bowl or container in the fridge until you’ve devoured it all.