REECE CARTER’S RECIPE TO BUST A BAD MOOD
I know what you’re thinking: chocolate will lift anyone’s mood. And it’s true! But I’ve taken the mood-altering powers of raw cacao, and removed any trace of dairy or refined sugars. I’ve also added powdered maca root, an Incan adaptogen that was once reserved for their best warriors. Wearied warrior or not, this low-fructose treat can be enjoyed in moderation on those days when you feel like a little pick-me-up.
MACA MACADAMIA CHOCOLATE BARK
Makes 12 serves.
You will need:
1 vanilla bean pod
155 g (1 cup) macadamia nuts
125 g (1⁄2 cup) coconut cream
1⁄4 cup raw cacao powder
9 teaspoons dried maca root powder
9 teaspoons (45 millilitres) rice malt syrup
Pinch of sea salt
1⁄4 teaspoon dried chilli powder
1⁄4 cup shredded coconut
Step 1 Slice the vanilla pod lengthways, then scrape out the seeds using the back of a knife. Discard the pod and keep the seeds.
Step 2 Roughly chop the macadamias in half, and place to one side for later.
Step 3 Melt the coconut oil in a large mixing bowl over a water bath.
Step 4 Remove bowl from heat and stir through the coconut cream, cacao, vanilla seeds, maca, rice malt syrup, sea salt and chilli powder. Whisk until smooth.
Step 5 Add half the macadamias and half the coconut. Stir through with a wooden spoon or spatula.
Step 6 Line a baking tray with baking paper, then spread the mixture over evenly.
Step 7 Top with the remaining macadamias and coconut.
Step 8 Refrigerate until set, then break into twelve pieces roughly the same size. To store, layer the pieces in an airtight container, separated by baking paper. Keep refrigerated or—if like me you prefer it with a little more snap to it—in the freezer.
Words and recipe : Reece Carter, Naturopath / Author ‘The Garden Apothecary’