Chocolate Almond Butter Bark
This chocolate almond butter bark has been shared with us by Tracey Rubery from The Easy Healthy Way. It is really simple to make and as an added bonus, it's also free from fructose. You will find that it is full of good fats, and it is something easy to make for Easter for the more health-conscious among us. You can double the batch of chocolate and freeze it for another day.
Recipe Tester Feedback: "A healthier alternative to satisfy that chocolate craving. It won’t last long in my house!" - Kylie
No: Gluten / Egg
Contains: Dairy / Nuts
Preparation Time 5 minutes + approx. 30 minutes setting time
Cooking Time 10 minutes
Makes 22 pieces
Can be frozen
- coconut oil - 210g
- cacao butter - 75g (or another 75g coconut oil, if preferred)
- butter - 20g
- rice malt syrup - 70g, or honey (can use maple syrup or honey if you prefer)
- cacao powder - 30g
- almonds - 1/2 cup, toasted
- Add the coconut oil (210g), cacao butter (75g), butter (20g) and rice malt syrup (70g) into the bowl. Program 7 minutes / 60C / Speed 1, measuring cap on. You may wish to use this time to lightly toast your almonds (1/2 cup).
- Add cacao powder (30g) to the bowl. Mix Speed 4 / 10 seconds. Scrape down sides. Blend again if necessary to ensure all components are well combined.
- Line a baking tray with baking paper, ensuring that the baking paper goes up the sides of the baking tray.
- Scatter almonds (1/2 cup) over the bottom of the tray and pour your chocolate mixture over the almonds.
- Put in the freezer for half an hour to set.
- Break into pieces and enjoy! Store in the freezer or fridge. Due to the coconut oil, you may find that this chocolate bark melts when stored at room temperature.