Fruit and Nut Raw Chocolate
- Serves 5 - 6
- Prep time: 0 - 15 mins
Images from The Great New Zealand Baking Book copyright © Lottie Hedley
Recipe by: Olivia Scott
Ingredients
2 cups coconut oil, softened to liquid
½ cup maple syrup
1 cup raw cacao powder
1 tsp vanilla bean powder or paste
½ tsp Himalayan sea salt
1 tsp ground cinnamon
2 tbsp pumpkin seeds
4 tbsp pistachios, chopped
3 tbsp freeze-dried raspberries
Method
Line a baking tray with non-stick baking paper.
Place liquid coconut oil in a bowl and stir in maple syrup and cacao powder. Use a fork to ensure there are no lumps. Once smooth, pour into lined baking tray. Sprinkle with pumpkin seeds, pistachio and freeze-dried raspberries. Place in the refrigerator for 30 minutes to set.
To serve, use a large knife to cut into squares, or break apart with your fingers. Store refrigerated in an airtight container for up to 1 month.