Today’s recipe is by Kathryn Bamford fromย The Wholefoods Refillery. Homemade chocolate that’s gluten-free, dairy-free, refined sugar free and 100% delicious! Featuring some of their best-selling wholefoods, you can get 20% off your first order with the code JEN20.
Organic fig & nut chocolate crack
No gluten, dairy or refined sugar and 100% delicious!
Ingredients
- 180 g raw cacao butter
- 129 g raw cacao powder
- 50 g maple syrup
- 1 pinch pink Himalayan fine salt
- organic figs sliced
- salted macadamias
- Raw organic almonds
- shredded coconut
- flaked almonds
- cranberries
- walnuts
Instructions
- Line a rectangular tray with baking paper.
- Make a double boiler on your stovetop using a saucepan and a Pyrex bowl (You may have to google this, but it’s a game changer and once you know, you know ๐). Fill it to just under your Pyrex bowl with hot water and bring it to a boil.
- In the Pyrex bowl, add in your raw cacao butter; once melted, turn off the heat and whisk in raw cacao, maple syrup and salt.
- Whisk until well combined.
- Pour into the baking paper-lined rectangular tray you prepared earlier. Use a silicone spatula to spread it out evenly.
- Top with the rest of the ingredients.
- Refrigerate for a minimum of 3 hours, then cut or crack as you wish.
Notes
Always store in an airtight container in the fridge, as there are no preservatives or additives.
This will keep well in the fridge for 3 months, so very easy to bulk-make when you have the chance.
This will keep well in the fridge for 3 months, so very easy to bulk-make when you have the chance.
