1 Cup Raw Cacao Butter (in solid form)
1 Tablespoon Coconut Oil
3/4 Cup Raw Cacao Powder
2 Tablespoons Rice Malt Syrup
1 Tablespoon 100% Pure Maple Syrup
1 Tablespoon Almond Butter (or preferred nut butter)
3/4 Teaspoon Vanilla Bean Paste or Powder
Pinch sea salt
Melt cacao butter on double boiler (do not heat directly). Once completely melted, mix in remaining ingredients. Pour into a cake tin or flat based container and place in freezer to set. For a variation, you can add in roughly chopped almonds / dessicated coconut & goji berries / pistachios & cranberries / activated buckwheat / puffed quinoa … the possibilities are endless!
You can also use this chocolate to make nut butter cups – pour a little of the liquid chocolate into the base of some small patty cake papers and place in the freezer to set. Once set, remove and add a spoonful of your favourite nut butter and fill the rest with more chocolate, ensuring all of the nut butter has been covered. Place back into the freezer to set before devouring!!!!