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1
For the almond butter: if necessary, place the coconut oil into a warm water bath to ensure it is liquid.
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2
Put the liquid coconut oil, almond butter and vanilla extract into a food mixer, blender, or large bowl and blend until thoroughly mixed.
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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.
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4
Add the coconut nectar sweetener and blend on a low setting.
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5
Once this is mixed, add the cacao nibs and pour the mixture into a mould.
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6
Place the moulds into the freezer while you make the chocolate.
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7
For the chocolate: if necessary place the coconut oil and cacao butter into a warm water bath to ensure they are liquid.
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8
Put the liquid coconut oil, cacao butter and cacao power into a food mixer, blender or large bowl and blend until thoroughly mixed.
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9
Add the maca, vanilla extract and Himalayan crystal salt to the mixture and again blend until thoroughly mixed.
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10
Add the cacao nibs and blend until mixed.
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11
Add the coconut nectar sweetener slowly to taste, blending on a low setting or mixing by hand.
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12
Remove the now frozen almond butter chunks from the moulds and fill the moulds a third to a half full with the chocolate.
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13
Gently press into the chocolate the frozen almond butter chunks, allowing the chocolate to envelope the almond butter.
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14
Smooth on top and if desired add some crushed almonds to decorate.
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15
Place back in freezer for 10 minutes (if you can wait that long).
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16
Remove finished chocolate bars from freezer, and try to savour the taste and texture.
