Quick, simple and fun to make, this chocolate has multiple layers. It's sweet, nutty, creamy and crunchy in every bite. Free from any dairy, refined sugar, soya and grains.
Ingredients
170g Cacao Butter (Amended amount 18.06.2015)
2tbsp Cacao Powder
¼ cup Seeds (mixed: sunflower, linseed, sesame seed, pumpkin seed)
2tbsp Cashew Nut Butter (or any other nut butter)
1-1.5 tbsp Maple Syrup (add more / less depending on how sweet you like it)
2 tbsp Dried Cranberries (optional)
Instructions
In to a pan over high heat, place about 400 ml water and bring to boil
Place a glass (heat proof) bowl on top of the pan, above the water (you do not want the water to touch the bowl)
Put in the cacao butter in to the bowl and stir until it melts to a golden liquid
Take off heat before you add powder
Add in cacao powder and whisk until fully blended
Add in your maple syrup and whisk for a further 1 minute
In to a silicon tray pour half the seeds followed by the chocolate
Add in dollops of cashew nut butter and swirl very gently throughout the chocolate (but leave chunks to give a lovely creamy texture)
Drop in cranberries and scatter the rest of the seeds
Place in to the freezer for 1hr before taking out and popping in the fridge
Keep for up to 10 days in a sealed container (I recommend keeping in the fridge)
Notes
Make sure to take the melted cacao off the heat before adding in the cacao powder as this will stop it from going grainy
Recipe by at https://thelowcarbkitchen.co.uk/raw-fruit-and-nut-chocolate-crunch-pieces/