For the chocolate:
- 250g cold pressed cacao butter
- 150g raw cacao powder
- 100-150ml pure raw coconut nectar, pure maple syrup or any liquid sweetener
- 1 teaspoon ground vanilla bean powder or seeds from 1 vanilla bean
- pinch of sea salt
For the toppings:
- roasted almonds and/or almond butter
- unsweetened shredded coconut
- goji berries and hemp seeds
- dried lavender flowers
- matcha powder
- roasted pumpkin seeds
- Before making the chocolate note that it is very important that all the bowls and utensils you use are completely dry.
- Line a baking sheet with parchment paper, or use a non-stick baking sheet. Bring some water to simmer in a saucepan over low heat. Place the cacao butter in a heatproof bowl and set it on the saucepan over the simmering water. Heat gently, stirring occasionally, until melted.
- In a second bowl, combine the cacao powder, coconut nectar, vanilla powder, and salt. Add the melted cacao butter and whisk all the ingredients until smooth. Add more sweetener to taste. Pour immediately onto the baking sheet, smooth evenly, and sprinkle with your choice of toppings before the chocolate is solid.
- Place in the refrigerator for about 30 minutes to firm, and for another 10 minutes in the freezer. Break or cut the chocolate into pieces and transfer to an airtight container. Keep the chocolate refrigerated.
Note: Using a sweetener that complements the chocolate flavour and experience is a matter of personal taste - so feel free to experiment with the different sweeteners recommended, according to what feels best for you. As with all sweeteners, use within reason.