By Teresa Cutter
What's great about it
A delicious recipe from Healthy Baking and a superfood chocolate treat that will satisfy any sweet tooth! Cut them up into pieces and store them in an airtight container in the fridge and let the kids enjoy a chocolate treat with no nasties!
Serves 20 small portions
120g (4 oz/1/2 cup) cacao butter or cold-pressed coconut oil
2 teaspoons vanilla extract
2 tablespoons rice malt syrup or alternatively raw honey or maple syrup. (optional)
110 g (4 oz / 1/2 cup) almond butter, peanut butter, hazelnut butter, cashew butter or tahini
1/4 teaspoon sea salt
120 g (4 oz / 1 cup) Naked Chocolate (for this recipe I used Healthy Chef Naked Chocolat Mylk)
- Melt cacao butter or coconut oil in a large bowl set over a pot of simmering water.
- Remove the bowl from the heat and add Naked Chocolate and mix through using a small whisk until smooth.
- Add nut butter and a pinch of sea salt then mix through. Taste your chocolate creation....you may find you don't need to add any sweetener whatsoever. If you do, just add 1 tablespoon at a time.
- Pour chocolate into a small glass container lined with non-stick baking paper or cling film.
- Refrigerate for 4 hours or until set.
- Cut into bite-size pieces and enjoy.
- Store in the fridge, covered for up to 4 weeks.
Notes and Inspiration
Cold Pressed Organic Coconut oil can be used in place of cacao butter. However, the final product will be a little softer. You can purchase cacao butter from health food stores.
Decorate with chopped roasted hazelnut, roasted almonds or sprinkle with raw cacao nibs or bee pollen.
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