1/2 cup cocoa or cacao powder
1/4 cup pure maple syrup or rice malt syrup
1 tablespoon almond butter, melted
1/2 cup virgin coconut oil
3 T pumpkin seeds
2 T dried cranberries
2 dried figs, finely sliced
- Line a baking tray with non-stick paper.
- In a small saucepan, melt the coconut oil over a low heat. Remove from the heat and add the cocoa or cacao powder, maple or rice malt syrup, almond butter and pinch of salt and stir well.
- Pour the mixture over the lined baking tray, make sure it is around 1/2 cm thick and smooth. Sprinkle with toppings and place in the freezer for 15 minutes or until frozen. Once frozen, break into smaller chunks.
- Store in an airtight container in the freezer.
A simple recipe for anyone that loves chocolate. The chocolate recipe only uses 5 ingredients and it is completely dairy free and vegan. I topped mine with pumpkin seeds, cranberries and dried figs but some other topping include shredded coconut, mixed nuts and seeds, dried berries and chia seeds.
Enjoy, L x