Chocolate Bars

INGREDIENTS

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 Chocolat

METHOD

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.

1. Store in the fridge, covered for up to 4 weeks.

NOTES & 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.