Almond butter chocolate chunk recipe
Make your own (raw and vegan) almond butter-filled chocolates, without all the nasties. You'll need coconut oil, almond butter and a range of other intriguing ingredients...
The chocolates will stay for months in the freezer, or fridge. If you enjoy a soft creamy chocolate, allow the chocolates to sit on the counter at room temperature for an hour.
Can't find the specialist ingredients Michah's recipe calls for? Try here: http://www.rawliving.eu
Ingredients
- 120 ml coconut oil
- 120 ml almond butter
- 90 ml coconut nectar sweetener
- 40 g maca powder
- 60 g chia seeds
- 2 tbsp vanilla extract
- 1 tbsp camu camu berry powder
- 1 tbsp cinnamon
- 0.3 tsp Himalayan crystal salt
- 2 tbsp cacao nibs
- 4.2 fl oz coconut oil
- 4.2 fl oz almond butter
- 3.2 fl oz coconut nectar sweetener
- 1.4 oz maca powder
- 2.1 oz chia seeds
- 2 tbsp vanilla extract
- 1 tbsp camu camu berry powder
- 1 tbsp cinnamon
- 0.3 tsp Himalayan crystal salt
- 2 tbsp cacao nibs
- 0.5 cup coconut oil
- 0.5 cup almond butter
- 0.4 cup coconut nectar sweetener
- 1.4 oz maca powder
- 2.1 oz chia seeds
- 2 tbsp vanilla extract
- 1 tbsp camu camu berry powder
- 1 tbsp cinnamon
- 0.3 tsp Himalayan crystal salt
- 2 tbsp cacao nibs
- 40 g cacao powder
- 72 g cacao butter (or in liquid form - 60 ml)
- 120 ml coconut oil
- 90 ml coconut nectar sweetener
- 40 g maca
- 1 tbsp vanilla extract
- 0.3 tsp Himalayan crystal salt
- 1.4 oz cacao powder
- 2.5 oz cacao butter (or in liquid form - 60 ml)
- 4.2 fl oz coconut oil
- 3.2 fl oz coconut nectar sweetener
- 1.4 oz maca
- 1 tbsp vanilla extract
- 0.3 tsp Himalayan crystal salt
- 1.4 oz cacao powder
- 2.5 oz cacao butter (or in liquid form - 60 ml)
- 0.5 cup coconut oil
- 0.4 cup coconut nectar sweetener
- 1.4 oz maca
- 1 tbsp vanilla extract
- 0.3 tsp Himalayan crystal salt
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Hard
- Preparation Time: 60 mins
- Cooking Time: 0 mins
- Serves: 20
Step-by-step
- For the almond butter: if necessary, place the coconut oil into a warm water bath to ensure it is liquid.
- Put the liquid coconut oil, almond butter and vanilla extract into a food mixer, blender, or large bowl and blend until thoroughly mixed.
- Combine the maca, chia, camu camu berry powder, cinnamon and Himalayan crystal salt in a separate bowl before adding to the mixture and again blend until thoroughly mixed.
- Add the coconut nectar sweetener and blend on a low setting. Once this is mixed, add the cacao nibs and pour the mixture into a mould.
- Place the moulds into the freezer while you make the chocolate.
- For the chocolate: if necessary place the coconut oil and cacao butter into a warm water bath to ensure they are liquid.
- Put the liquid coconut oil, cacao butter and cacao power into a food mixer, blender or large bowl and blend until thoroughly mixed.
- Add the maca, vanilla extract and Himalayan crystal salt to the mixture and again blend until thoroughly mixed.
- Add the cacao nibs and blend until mixed.
- Add the coconut nectar sweetener slowly to taste, blending on a low setting or mixing by hand.
- Remove the now frozen almond butter chunks from the moulds and fill the moulds a third to a half full with the chocolate. Gently press into the chocolate the frozen almond butter chunks, allowing the chocolate to envelope the almond butter. Smooth on top and if desired add some crushed almonds to decorate.
- Place back in freezer for 10 minutes (if you can wait that long).
- Remove finished chocolate bars from freezer, and try to savour the taste and texture.
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