Ingredients
- 1/4 cup melted coconut oil
- 1/4 cup of almond or smooth peanut butter (I prefer almond butter, however peanut butter will leave a little more cash in your pocket)
- 2 Tbsp raw cacao powder (or cocoa powder)
- 1/2 tsp vanilla extract
- Pinch of sea salt
- 1 Tbsp of maple syrup or honey (I have been given so much honey I’m working my way through, otherwise I would use maple)
- 5-6 Tbsp of lightly toasted nuts (almonds are awesome but walnuts, peanuts or cashews work well too)
- Optional: Freeze dried berries (I am using boysenberries which are incredible), desiccated coconut or cacao nibs
Method
- If your nuts are raw, spread them on a tray and toast in the oven at 160 degrees for 5- 10 minutes.
- Mix the melted coconut oil, nut butter, cacao powder, vanilla extract and honey together until combined.
- Add the toasted nuts. If using freeze dried berries, add 2-4 roughly crushed berries to the mix.
- Pour your choc mix into a baking paper lined tray or container (my tray was 17 cm by 27 cm, so not too much bigger than this or the chocolate will be quite thin).
- If using freeze dried berries sprinkle another 3-4 roughy crushed berries on the top. If using cacao nibs sprinkle around a Tbsp on the top, or if you are a coconut fiend then sprinkle a Tbsp over the top. Otherwise go straight to step six.
- Whack your tray in the freezer and set for 30-60 minutes before slicing, if you can hold out that long!
- It can be stored in the fridge or freezer. Try and make it last by enjoying a piece every now and then.
Benefits of the Superfoods In This Recipe
Cacao powder has more antioxidants than blueberries, is loaded with zinc and gives you a nice mood boost.
Coconut oil contains heart healthy fatty acids.
Almonds are rich in magnesium and vitamin E.
Maple Syrup is loaded with nutrients such an manganese, where as sugar and artificial sweetener are not.
