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Coconut & Almond Chocolate

Take a dark slab of chocolate to another level by adding toasted coconut, almonds and cinnamon.  The perfect treat if you are Banting as it is virtually sugar-free!

3 x 100 g Lindt Excellence Extra Dark Chocolate 85% Cocoa, finely chopped
30 ml coconut oil
150 ml desiccated coconut, toasted
150 ml flaked almonds, toasted
15 ml to 30 ml ground cinnamon (optional)

  1. Melt the chocolate in a double boiler (or a glass bowl over a pot of simmering water).  Set the chocolate aside.
  2. Add the coconut oil to the chocolate and mix well.
  3. Combine the desiccated coconut and almonds in a dry frying pan and toast it until golden. Be careful not to let it burn!
  4. Transfer the coconut and almond mixture to a food processor and process it with the pulse action until it looks like breadcrumbs.
  5. Add the coconut and almond mixture to the melted chocolate and mix well.
  6. Add the cinnamon and mix well.
  7. Pour the chocolate mixture onto a baking tray lined with clingwrap or baking paper and set it aside to cool.
  8. Refrigerate the chocolate until firm.
  9. Transfer the chocolate to a chopping board and cut it into blocks or fingers.
  10. Store in an airtight container in the fridge.