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LOW CARB NUTTY FESTIVE CHOCOLATE

Category, DifficultyBeginner

Chocolate can actually be good for you .. thank goodness I say!

Yields40 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
INGREDIENTS:
 800 g 70% cocoa dark cooking chocolate, broken into pieces
 250 g jar of almond butter
 100 ml maple syrup (optional)
 ½ cup coconut oil
 4 cups nuts/seeds of choice - such as almonds, cashews, walnuts, pistachio nuts, pumpkin seeds
METHOD:
1

Line 2 large rectangular baking trays with baking paper.

2

Bring about 5cm of water to a simmer in a medium saucepan. Set a heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl and no water can escape into the heatproof bowl.

3

Add the dark chocolate to the top bowl, along with the almond butter, maple syrup and coconut oil. Melt until combined, stirring only with a METAL spoon (a wooden spoon will cause the chocolate to break and the recipe will be ruined)

4

Remove the bowl from the heat and place on a bench top. Careful since bowl can get very hot sometimes.

5

Add your nuts/seeds of choice and mix until fully combined using a metal spoon.

6

Pour the mixture evenly between the 2 baking trays and spread out over trays using the back of a metal spoon.

7

Freeze until firm.

8

Remove from freezer and cut into rough square shapes. Store in a large airtight container in the freezer (tends to begin to melt quickly if stored in the fridge).

Ingredients

INGREDIENTS:
 800 g 70% cocoa dark cooking chocolate, broken into pieces
 250 g jar of almond butter
 100 ml maple syrup (optional)
 ½ cup coconut oil
 4 cups nuts/seeds of choice - such as almonds, cashews, walnuts, pistachio nuts, pumpkin seeds

Directions

METHOD:
1

Line 2 large rectangular baking trays with baking paper.

2

Bring about 5cm of water to a simmer in a medium saucepan. Set a heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl and no water can escape into the heatproof bowl.

3

Add the dark chocolate to the top bowl, along with the almond butter, maple syrup and coconut oil. Melt until combined, stirring only with a METAL spoon (a wooden spoon will cause the chocolate to break and the recipe will be ruined)

4

Remove the bowl from the heat and place on a bench top. Careful since bowl can get very hot sometimes.

5

Add your nuts/seeds of choice and mix until fully combined using a metal spoon.

6

Pour the mixture evenly between the 2 baking trays and spread out over trays using the back of a metal spoon.

7

Freeze until firm.

8

Remove from freezer and cut into rough square shapes. Store in a large airtight container in the freezer (tends to begin to melt quickly if stored in the fridge).

LOW CARB NUTTY FESTIVE CHOCOLATE