Chocolate Almond Butter Bark is really easy and simple to make plus it contains no refined sugar or fructose. Full of good fats and good chocolate, something easy to make for Christmas. Eat with no guilt attached!
This is my last post for 2015 I did have lots more planned but our house was struck by gastro well not the house but most of the people in it. I couldn’t believe I got it I haven’t had it for over 13 years.
I was feeling a bit sorry for myself because I eat really well most of the time and I don’t usually catch what is going around but this one caught me for sure. Anyway wiped me out for a good five days so everything planned went out the door! Sorry.
This is a very easy recipe to make and you can make double the batch of the chocolate and freeze it for something else. There are so many combinations you can make its endless really. You could also put these into little patty pans instead, but then it wouldn’t really be a bark.
I added some activated almonds if you want to know why I eat my nuts and seeds activated its in the previous post I wrote, plus it makes them really crunchy!
If you would like a good article to read of the amazing health benefits of raw chocolate just click here.
I would like to thank my subscribers and anyone that visits my site I do appreciate it. If you have any suggestions for recipes let me know by posting in the comments or sending me an email. I hope you and your families have a very Happy and Safe Christmas! I will be back in the new year. 🙂
Here is the recipe for Chocolate Almond Butter Bark.
- ½ cup cacao butter (can replace cacao butter with another ½ cup of coconut oil if preferred)
- ½ cup coconut oil
- 1TBS grass fed butter
- ½ cup Rice Malt Syrup or sweetener of choice, you wont need as much
- ¼ cup cacao powder
- ½ cup almonds
- Melt the cacao butter, butter and coconut oil and rice malt syrup in a glass bowl over a pot of simmering water (you just want it to sit just inside the saucepan not touching the water). Mix really well until syrup has dissolved (see notes)
- Take the bowl off of the saucepan and add cacao powder and mix until lumps have gone.
- Line a tray (about 20cm ) with baking paper scatter almonds over bottom of tray and pour chocolate mixture over almonds.
- Put in the freezer for half an hour to set, break into pieces and enjoy!
- Store in freezer or fridge.
- Thermomix Instructions
- Put cacao butter, butter and coconut oil into bowl.
- Cook for 7 minutes on speed 1 @60c.
- Add cacao powder and mix on speed 4 for 10 seconds.
- Follow instructions as above for remainder.