Gluten Free Chocolate Chunk Macadamia Slice
If you hadn't noticed, we do our fair share of baking around here. Partly because it's such a relaxing ritual, partly because we like having things on hand for weekend guests (FYI these babies freeze well!) and partly because we like (love) a sweet afternoon treat.
When we whipped this slice up, there was a heavy fog in Melbourne that saw many flights delayed and cancelled and lasted well past midday, so being indoors seemed like a great solution.
This slice involves a few of our favourite ingredients; almond meal, macadamia, chocolate and salt! Yup, the salt lifts this slice to the next level. Toasting nuts before baking them also adds an amazing flavour to any dessert. You can sub the macadamias with any kind of nut you have on hand. We have tried brazil nuts, almonds, peanuts, but our go to is always macadamia nuts.
This recipe is basically a melt, mix, bake thing. Our fav. Lets get to it!
You will need:
Yield: 16 large, 32 small
Time: 30 minutes baking + 15 prep
- 1 cup coconut sugar
- 1/4 cup rice malt syrup
- 2 eggs
- 2 teaspoons vanilla
- Pinch of pink sea salt
- 150 grams coconut butter
- 1 cup almond meal
- 1/2 cup gluten free flour (or regular plain flour if you're not g/f)
- 1 teaspoon baking powder
- 150 grams dark chocolate
- 1 cup macadamia nuts (roasted)
- Preheat oven to 170 d C and line a 8 x 8 tray with baking paper.
- Pop the macadamia nuts under the grill roast until fragrant. Make sure they don't burn! Once slightly roasted, roughly chop and place into a small bowl, to the side.
- Roughly chop the dark chocolate (we like 85% or higher)
- Melt the coconut butter on the stove until runny and smooth, mix in the coconut sugar, rice malt syrup, a pinch of salt, the vanilla and the eggs.
- Mix in the almond meal, flour and baking powder.
- Bake for 30 minutes or until caramel and firm to the touch.
- Note - this slice will harden as it cools, so if you prefer a more fudge like texture, check them at 20-25 minutes.