This recipe is inspired by a post from Alissa Cohen’s facebook – but this one is actually Audrey’s chocolate.
She said what goes in and what doesn’t and gave it the final nod of approval upon tasting!
Well done Audrey – I reckon you did well with this one.
Not to mention, of course that this is what I can ‘guilt free’ chocolate. No dairy, no animal products, no processed sugar – all natural and all raw – full of antioxidants 🙂
1/2 cup coconut oil / butter
4Tsp. cacao butter
3/4 cup raw cacao
1/2 cup walnuts, chopped
1/4 cup hazelnuts, chopped
1/4 cup agave nectar
1/4 cup chia seeds
1 Tbs. cinnamon
Melt together the cacao butter and coconut oil in a ceramic or glass bowl over a saucepan or fry pan of simmering water. The cacao butter will take longer, so melt this first then add the coconut oil. As soon as just melted remove from heat. Add the agave nectar and stir.
In a bowl combine cacao, nuts, chia and cinnamon.
Add the liquid oil / butter mixture to the dry ingredients and combine well.
Pour chocolate mixture onto baking paper on a tray and freeze for an hour. It doesn’t take long for this to freeze. Don’t make this too thin but not so thick that you cant break into it when you bite it.