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Maple Maca Maca Choc Block

by The Sacred Earth Medicine Team on April 14, 2024

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:

  1. Lightly grease the base of a silicone cake pan with coconut oil.
  2. Melt cacao butter with coconut oil over a double boiler on very low heat.
  3. 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. 
  4. Pour slightly less than half the chocolate mix on the bottom of the pan & put in freezer til almost set.
  5. While that’s setting, mix together in a bowl the maca spread, maca powder and remaining maple syrup.
  6. 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.
  7. Then using up all the remaining chocolate, pour the final layer of chocolate on.
  8. Set in the fridge or freezer until hard.
  9. 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.

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