Life’s too short not to savor the divine sensation that chocolate brings. And this sea salt, slivered almond, and fresh raspberry delight is a super-romantic gesture, perfect for the holidays to treat friends and family or when trying to impress a special someone. The addition of sea salt to homemade chocolate is a must and seems to lift the point of sweet bliss to new heights. Lee Holmes from Supercharged Foods is a nutritionist, author, and chef. She realized that many of us are living a time-poor and work orientated existence and set about making recipes not only classic and elegant but also simple, quick and easy to prepare to enable everyone to cook nutritious meals from scratch without having to be a Cordon Bleu chef. All her recipes contained in Supercharged Food are gluten, wheat, (mostly) dairy, yeast and sugar-free and fortunately don’t taste like cardboard so are suitable for the whole family. And the great thing about her recipes is that they can be customized to your own taste and dietary requirements as there is no one size fits all when it comes to food. Download Lee’s latest eBook now for free — Healthy Holiday Hacks.
Sea Salt, Fresh Raspberry, and Slivered Almond Chocolate
60 g (2 1/4 oz) coconut butter
2 tablespoons coconut oil
55 g (2 oz/1/4 cups) grated cacao butter
1 heaped tablespoon raw cacao powder
2 tablespoons rice malt syrup or 1 teaspoon stevia powder
Line a baking tray with baking paper. Melt the coconut butter, coconut oil and cacao butter in a bowl sitting over (but not touching) a bowl of very hot water and whisk to combine. Add the cacao powder, Love Your Gut powder, rice malt syrup, salt, vanilla, and peanut butter, if using, and whisk to combine. Pour into the prepared tray and scatter over the raspberries and almonds. Place in the freezer for at least 30 minutes, or until solid. Remove from the freezer and break into shards or chop into squares. Store in an airtight container in the freezer.