Sea Salt, Fresh Raspberry & Slivered Almond Chocolate

The world would be a different place without chocolate, and what better time to indulge than Easter.

It’s time to let go of production line chocolate bunnies and create a homemade chocolate bark that is super easy to whip up and even easier to share. Once made, you can just snap off a piece, enjoy and share around.

My sea salt, slivered almond and fresh raspberry delight has the addition of sea salt and raspberries, that adds brightness and a salty finish with every bite.

Officially approved by the Easter Bunny, so please be sure to give them a go!

Sea salt, fresh raspberry and slivered almond chocolate

{ MAKES ABOUT 150 G (51⁄2 OZ) }

• 60 g (21/4 oz) coconut butter
• 2 tablespoons coconut oil
• 55 g (2 oz/1/4 cup) grated cacao butter
• 1 heaped tablespoon raw cacao powder
• 2 tablespoons rice malt syrup or any sweetener of choice
• generous pinch of sea salt
• 1 teaspoon vanilla extract
• 2 tablespoons natural peanut butter (optional)
• handful raspberries, halved handful slivered almonds, toasted

Method

Line a baking tray with baking paper.

Melt the coconut butter, coconut oil and cacao butter in a bowl sifting over (but not touching) a bowl of very hot water and whisk to combine. Add the cacao 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.

Give it a whirl, and let me know what you think in the comments section below.

Happy Easter!

Lee xo