It’s child’s play to make a healthy fat fueled treats that’ll satisfy the expectations of chocolate lovers and curb the appetites of growing youth. You only need a few good quality ingredients. Chop, melt, mix, spread and cool. Job done. Everyone’s happy
CHOCOLATE SLAB WITH MACADAMIA AND ALMONDS … OR IS IT CHOCOLATE BARK?Jump to Recipe
Some people – Australians, probably – call this thick, nut-filled mass of chocolate a “slab”. Others call it “Chocolate Bark”. I prefer “chocolate slab”, possibly because I’m Australian, but certainly because “bark” conjurs up a different concept for me. A thin sheet whose edges fold inwards, like chocolate curls.
It’s also got something to do with the process. The men in my family are cement workers. When constructing foundations, they literally “lay a slab”. And so with this chocolate – you need to spread it out and smooth it over with a spatula. A chocolate slab, studded with macadamia nuts and almonds.
It’s got substance. It’s reinforced with antioxidants and monounsaturated fats. And with those slivered almonds, it even looks like something you could build with. A chocolate wall. A dark chocolate house. An empire.
I hope you love this Chocolate Slab recipe. Before you go don’t forget to sign up for the Quality Life News and download your Free E-Book with Tips on how to Be Happy, Stay Healthy and Get Organized!
Best Wishes, Good Health and Happiness.
Chocolate Slab with Macadamia and Almonds
- 100 grams dark chocolate, 85 % minimum cacao
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 80 grams macadamia nuts coarsely chopped
- 80 grams almonds slivered, or coarsely chopped
- 2 tbsp shredded coconut
- Melt the dark chocolate, oil and maple syrup: pour 1 cm of water into a small saucepan, then place a ceramic or metal bowl on top. Break the chocolate into pieces and place them into the bowl with the coconut oil and maple syrup. Bring the water to a simmer and stir until everything is melted and smooth. Make sure no moisture enters the bowl.
- Put the macadamia nuts and sliced almonds into a medium-sized bowl. Pour over the melted chocolate. Mix thoroughly until the nuts and coconut are well coated.
- Line a tray with aluminum foil or parchment paper. Spoon the mixture into the tray and spread it out to 1.5 cm (1/2inch) thick with a rubber spatula. It’s not necessary to reach the edges of the tray.
- Sprinkle the ground coconut over the top.
- Refrigerate. When the chocolate is hard, slice it into squares with a chef’s knife.