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Chocolate Bars
By Teresa Cutter
Healthy Recipes
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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!
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 Chocolate (for this recipe I used Healthy Chef Naked Chocolat Mylk)
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.
- 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.
More healthy recipes from Teresa Cutter
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