Ingredients
100g cacao butter
50g cacao powder
40g maple syrup (or chicory root fibre or honey)
60g your favourite nut butter (I used a walnut & coconut butter I made)
2 tbsp each of cranberries, pumpkin seeds, and walnuts
Method
Gently melt the cacao butter over a pot of hot water. Using a dry clean whisk add in the cacao powder and whisk until smooth. Then whisk in the maple syrup and the nut butter. It should be a runny thick consistency.
On a lined tray pour out your chocolate and sprinkle on top the cranberries, pumpkin seeds, and walnuts (or toppings of your choice).
Place in the fridge or freezer to set. Then snap into pieces and enjoy!
ALTERNATIVE – Replace the cacao butter, cacao powder and maple syrup for 200g of dark chocolate and melt gently in a bowl before whisking through your nut butter and then follow the remaining steps.
