This is the most gorgeous treat. I’m a dark chocolate fiend but every now and then I’m in the mood for something that little bit milkier! I’ve added a little almond milk and nut butter to my usual dark chocolate recipe, which makes this milky and creamy, it’s just divine. The beautiful raspberries add an amazing pop of colour, making it look so pretty and adding gorgeous flavour.
• 200g of Cacao Butter
• 1/4 Cup of Maple Syrup
• 3 Tablespoons of Cacao Powder
• 2 Tablespoons of Almond or Cashew Butter
• 1/4 Cup of Almond or Coconut Milk
• 75g of Raspberries
Step 1: Melt together the cacao butter and maple syrup in a saucepan on medium heat. When it’s all melted stir in the cacao powder.
Step 2: Add in the almond milk and nut butter and whisk really well until smooth and glossy.
Step 3: Line a baking tin with parchment paper. Pour the chocolate into the tin, making sure it’s spread out evenly. Scatter the raspberries all over and pop in the fridge for about an hour to set.
Step 4: Chop into chunks or squares. Store in the fridge.
This recipe is Gluten Free, Dairy Free, Vegan & Paleo. For more healthy recipes check out www.thelittlegreenspoon.com and follow Indy on Instagram @thelittlegreenspoon and Twitter @littlegspoon.
Don’t feel like doing the cooking? Join Indy at her Yoga Brunch at The Dean hotel for an amazing morning of relaxing yoga and nourishing food- tickets available here: www.eventbrite.ie