Sometimes I just need the comfort of chocolate.
Something about the smooth creamy texture that can make the sun shine and the birds sing again, and the added bonus of indulging in this particular sticky chocolate goodness..... there's not one little thing you need to feel guilty about. Go ahead...pop a piece (or two) in your mouth!
Nutrient rich, decadent and oh so satisfying. I couldn't ask for anything more.....well, perhaps a cup of tea to go with.....I'm pretty simple.
Nut Butter Chocolate
(gluten, dairy, fructose and refined sugar free)
1 cup of coconut oil | 1/2 cup rice malt syrup (or raw honey or pure maple syrup) | 1/2 cup nut butter of your choice (I used organic peanut, slightly chunky) | 1/2 cup raw cacao powder | good pinch of sea salt
- In a small saucepan on very low heat, melt the rice malt syrup, coconut oil and nut butter together. Stir in the cacao and a good pinch of sea salt. Whisk until smooth. Pour carefully in to a small slice tin lined with baking paper and place in the freezer for 1-2 hours to set.
- Once set, remove from tin and break or cut into pieces (makes around 15 large pieces).
- Best kept in the fridge, or the freezer.
My tip - don't make the slab too thin as the best part for me was the slightly thicker, chewy middle, especially as it would start to soften, leaving sticky gooey chocolaty goodness on the tips of your fingers...impossible to resist!
Looking for the original recipe, you'll find it here at The Petite Kitchen