Recipe: Raw vegan chocolate bar
or 3 bars
white almond butter
Melt 150 grams of the chocolate (half) au bain marie, or in the microwave. Stir every once in a while until fully melted.
Put some aluminum foil into a baking tin or tray (I used a cake tin). Pour the chocolate into it and put in the fridge for about 10 minutes so the chocolate can harden.
Put a skillet on the stove (medium heat) and roast the peanuts until light brown.
Add the peanuts to your food processor with some salt and pulse a few times until crushed.
In a medium-sized saucepan heat the almond butter, vanilla, maple syrup and coconut oil. Whisk together until the ingredients melt together.
Remove the pan from heat and stir the peanuts through the sauce until they are all evenly coated.
Pour the peanut mixture onto the chocolate (don’t worry if the chocolate hasn’t completely hardened). Carefully press down with a spoon and put the cake tin back into the fridge for about 10 minutes.
Melt the remaining chocolate and pour onto the chocolate-peanut mixture. Put back into the fridge for about 20-30 minutes until fully hardened.
Once hardened carefully remove the chocolate bar from the cake tin. I do this by putting it upside down onto a large wooden plank.
Carefully cut the large bar into about 8 smaller bars. All done! Enjoy!
I used chocolate with 85% cacao, as it’s healtier and you add a lot of maple syrup to the recipe, so don’t worry about it not being sweet enough!
Store the chocolate bars in an airtight container in the fridge.