Gluten Free Dairy Free Sugar Free Keto Low Carb Paleo Vegan
No need to turn on the oven to indulge in this tasty chocolate treat. Rich in antioxidants, full of healthy fats and nutrient rich add-ins, this is, as always, 100% guilt free. You can switch up what you sprinkle into the chocolate, depending on what you have on hand in your kitchen.
Yield 12 servings
Active time 15 minutes, passive 1 hour
1 cup coconut oil
1 tablespoon palm oil (optional)
3 tablespoons almond butter
6 tablespoons cacao powder
1/2 cup monk fruit
2 tablespoons ground chia seeds
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/4 teaspoon chaga
1/4 teaspoon maca
1/2 cup sprouted pumpkin seeds
1/2 T cacao nibs
2 T chopped walnuts
Line a 9x9 pan with parchment paper. Set aside
Add coconut oil, palm oil if using, almond butter, cacao powder, monk fruit, ground chia seeds, vanilla, cinnamon, and chaga to food processor. Blend till ingredients are fully combined.
Add pumpkin seeds and briefly pulse to combine, Do not overmix, you want the seeds to stay mostly whole.
Pour into 9x9 pan. Sprinkle cacao nibs and walnuts into pan; evenly distributing. Place in freezer, ensuring it is on a flat surface. Freeze for 1 hour or until hardened. Cut or break into pieces and enjoy immediately upon removing from freezer. These will melt quickly.
