Apricot and Almond Chocolate

by | Oct 26, 2015 | 2 comments

The health benefits of this particular chocolate recipe is pretty incredible! It’s packed full of antioxidants, vitamins and minerals such as; magnesium, sulphur, phosphorous, iron, copper, calcium, potassium and much more. This chocolate even supports the body’s immune system as it contains antifungal, antiparasitic, anti-viral and antibacterial properties from many of the ingredients.

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 minsDifficultyBeginner
 1/4 cups apricots, sulphite and sugar free, chopped
 1/5 cups roasted almonds, chopped
 1/5 cups roasted shredded coconut
 1/4 cups Changing Habits Dates, chopped
 A good pinch of ground black pepper
 Raw honey to taste
1

Add cacao melts, coconut oil, salt and pepper to the bowl. Mix together on Speed 2 at 50C for 5 minutes until silky smooth.

2

Once ready, add the cinnamon, turmeric and honey to taste and combine again on Speed 3 for 30 seconds to 1 minute.

3

Add all other ingredients and stir through to combine evenly.

4

Pour into a lined container, slice tray or cake tin.

5

Place in the fridge to set.

6

Once ready, removed from the container and slice evenly or roughly into small pieces.

7

To a small saucepan add the cacao melts, coconut oil, salt and pepper on a very low heat. Stir to combine until silky smooth and melted.

8

Once ready, remove from the heat and stir through the honey to taste.

9

Now add all remaining ingredients and stir through to combine evenly.

10

Pour into a lined container, slice tray or cake tin.

11

Place in the fridge to set.

12

Once ready, removed from the container and slice evenly or roughly into small pieces.

Note: Freezes really well.

[cooked-sharing]

Ingredients

 1/4 cups apricots, sulphite and sugar free, chopped
 1/5 cups roasted almonds, chopped
 1/5 cups roasted shredded coconut
 1/4 cups Changing Habits Dates, chopped
 A good pinch of ground black pepper
 Raw honey to taste

Directions

1

Add cacao melts, coconut oil, salt and pepper to the bowl. Mix together on Speed 2 at 50C for 5 minutes until silky smooth.

2

Once ready, add the cinnamon, turmeric and honey to taste and combine again on Speed 3 for 30 seconds to 1 minute.

3

Add all other ingredients and stir through to combine evenly.

4

Pour into a lined container, slice tray or cake tin.

5

Place in the fridge to set.

6

Once ready, removed from the container and slice evenly or roughly into small pieces.

7

To a small saucepan add the cacao melts, coconut oil, salt and pepper on a very low heat. Stir to combine until silky smooth and melted.

8

Once ready, remove from the heat and stir through the honey to taste.

9

Now add all remaining ingredients and stir through to combine evenly.

10

Pour into a lined container, slice tray or cake tin.

11

Place in the fridge to set.

12

Once ready, removed from the container and slice evenly or roughly into small pieces.

Note: Freezes really well.

Apricot and Almond Chocolate
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2 Comments

  1. Michelle

    Can you confirm tge amount of cacao melts in the ingredients please

    Reply
    • Lillie Batchelor

      Not a problem Michelle I have updated this now. This recipe needs 2 cups of our cacao melts.

      Reply

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