So sorry it has taken months for me to transfer a scrappy post-it onto the blog. But, better late than never….
|100g whole almonds
5 Medjool dates, finely chopped
100g Dark Chocolate (90%)
4 drops doTERRA Madagascar Vanilla
|Pinch of smoked salt
3 tbsps. almond butter
1 tbsp. coconut oil
Line a small tin (approx. 20x15cms)
Toast nuts in a moderate hot oven for around 5 minutes – watch carefully!
Add nuts to your food processor and pulse/blitz until finely ground.
Melt the chocolate in bowl (over a pan of boiling water); once melted, add the vanilla and coconut oil – stir until this is melted too.
Next add the melted chocolate, almond butter and salt to your food processor and blend until everything is well mixed.
Pour the mixture into your prepared dish and place in the fridge to set. When nearly set but still slightly soft, score into squares and then return to the fridge until you are ready to serve. Will keep for 4 days in the fridge and can be frozen for up to 1 month.