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Cacao, Macadamia & Fig Slab


5 mins prep, 10 mins cooking, 2 hours setting 


Cade / @om_cade

Cacao, Macadamia & Fig Slab

GF, DF, Vegan.



  • 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.