Life’s too short not to savour the divine sensation that chocolate brings. And this sea salt, slivered almond and fresh raspberry chocolate recipe is treat — perfect for when you’re trying to impress. The addition of sea salt to home-made chocolate is a must to lift the point of sweet bliss to new heights.
Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 60g coconut butter
- 2 tbsp coconut oil
- ¼ cup grated cacao butter
- 2 tbsp rice-malt syrup
- Generous pinch sea salt
- 1 tsp alcohol-free vanilla extract
- 2 tbsp natural peanut butter (optional)
- Handful raspberries, halved handful
- Handful slivered almonds, toasted
Method
- Line a baking tray with baking paper.
- Melt the coconut butter, coconut oil and cacao butter in a bowl sitting over (but not touching) a bowl of very hot water and whisk to combine.
- Add the cacao powder, rice malt syrup, salt, vanilla and peanut butter, if using, and whisk to combine.
- Pour into the prepared tray and scatter over the raspberries and almonds. Place in the freezer for at least 30 mins, or until solid.
- Remove from the freezer and break into shards or chop into squares. Store in an airtight container in the freezer.
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