Scale
Ingredients
- ½ cup virgin coconut oil
- ¼ cup raw almond butter (or nut butter of choice)
- ½ cup cocoa powder (or raw cacao powder)
- ⅓ cup grade B maple syrup (or raw coconut nectar sweetener, yácon syrup, raw honey)
- 1 teaspoon pure vanilla extract
- 1 teaspoon fine grain sea salt (or to taste)
- ½ cup chopped raw walnuts or pecans
Instructions
- Soften the coconut oil in hot water.
- With electric beaters, beat together the coconut oil and almond butter.
- Sift in the cocoa powder and beat again until combined.
- Pour in the maple syrup or the sweetener of your choice, vanilla, and salt and beat until smooth.
- Stir in the walnuts or pecans.
- Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even.
- Freeze for about 30 minutes, and store in refrigerator or freezer. This will keep for about 5 days.
Notes
If you have access try using yácon syrup. It has a lovely malty taste (reminds me a little of molasses). Yácon syrup has half the calories of sugar and other sweeteners, is low-glycemic and a prebiotic, making it good for the gut.