Lucy Di Marino

Strawberry Macadamia Chocolates

Bitter and fruity dark chocolate topped with creamy crunchy macadamia nuts and sweet, light freeze dried strawberries, these giant chocolate squares are easy to make and store and can be cut into bite size pieces or made smaller using different moulds.

Makes Eight Chocolates



• 15 g freeze dried strawberries
• 110 g date sugar
• 135 g cacao nibs


• 15 g freeze dried strawberries
• 50 g macadamia nut halves


In a high speed blender, process the date sugar and freeze dried strawberries for the chocolate into a fine powder, add the cacao nibs and process into a smooth liquid.

Press firmly into moulds and then press the macadamia nut halves and strawberries into the top of each.

Refrigerate for 1 hour to set. Eat immediately or allow to reach room temperature for a softer chocolate.

This is potent and powerful raw cacao. Quarter each chocolate and eat 1-2 pieces at a time.