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Cacao, Roast Almond & Peruvian Pink Salt Clusters

VEGAN
VEGETARIAN
GLUTEN FREE
DAIRY FREE
RAW
Ingredients:

1 1/2 cups roasted almonds, roughly chopped
1 cup Cacao Powder 
3/4 cup coconut oil 
5 tablespoons rice malt syrup 
Peruvian Pink Salt (coursely ground)

Method:

NB: In cool weather you may need to warm the coconut oil and rice malt syrup in a saucepan on the stove over low heat for desired texture. No prior warming/melting is required in warm weather.


Line a large baking tray with baking paper.


Combine the Cacao Powder, coconut oil and rice malt syrup in a large mixing bowl.


Stir the almonds into the chocolate mix.


Place mixture (in the bowl) into the refrigerator for 30-60 minutes (depending on how runny the chocolate is) to allow the chocolate to become firm (yet still moist).


Remove from fridge.


Using two tablespoons, dollop spoonfuls of the mixture onto the prepared tray.


Sprinkle with Peruvian Pink Salt, be generous but don't overdo it.


Place tray into the fridge for 2 hours or until firm.

Submitted By:
The PSF Team (thanks to @theholisticingredient)
Cacao, Roast Almond & Peruvian Pink Salt Clusters
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