Almond butter chocolate chunk recipe

1. 1

   For the almond butter: if necessary, place the coconut oil into a warm water bath to ensure it is liquid.

2. 2

   Put the liquid coconut oil, almond butter and vanilla extract into a food mixer, blender, or large bowl and blend until thoroughly mixed.

3. 3

   Combine the maca, chia, camu camu berry powder, cinnamon and Himalayan crystal salt in a separate bowl before adding to the mixture and again blend until thoroughly mixed.

4. 4

   Add the coconut nectar sweetener and blend on a low setting.

5. 5

   Once this is mixed, add the cacao nibs and pour the mixture into a mould.

6. 6

   Place the moulds into the freezer while you make the chocolate.

7. 7

   For the chocolate: if necessary place the coconut oil and cacao butter into a warm water bath to ensure they are liquid.

8. 8

   Put the liquid coconut oil, cacao butter and cacao power into a food mixer, blender or large bowl and blend until thoroughly mixed.

9. 9

   Add the maca, vanilla extract and Himalayan crystal salt to the mixture and again blend until thoroughly mixed.

10. 10

    Add the cacao nibs and blend until mixed.

11. 11

    Add the coconut nectar sweetener slowly to taste, blending on a low setting or mixing by hand.

12. 12

    Remove the now frozen almond butter chunks from the moulds and fill the moulds a third to a half full with the chocolate.

13. 13

    Gently press into the chocolate the frozen almond butter chunks, allowing the chocolate to envelope the almond butter.

14. 14

    Smooth on top and if desired add some crushed almonds to decorate.

15. 15

    Place back in freezer for 10 minutes (if you can wait that long).

16. 16

    Remove finished chocolate bars from freezer, and try to savour the taste and texture.

* Per serving · 4 servings · Values may vary.