Toasted Nutty Dark Chocolate Hearts


Dairy Free | Gluten Free | Vegan
These rich, heavenly mouthfuls of goodness are a chocolate lover's dream, but bakers beware, you may just eat all the melted mixture before it gets into the moulds! You can also use this recipe to make a decadent chocolate bark, just lay all the mixture out on a lined tray and place in the freezer.

Ingredients

3 tbsp peanut butter or almond butter

Products

250 g The Wholefood Pantry Belgian Dark Chocolate Buttons

1 cup of The Wholefood Pantry Organic Almonds

1 tbsp The Wholefood Pantry Maple Syrup or Brown Rice Syrup

1 tbsp Thriving Protein Smooth Vanilla

1/2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt


1. Place almonds on a chopping board and roughly chop.

2. Lightly toast almonds in a pan until golden brown and fragrant.

3. Place dark chocolate buttons in a heatproof dish, and melt double boiler style (over a pot of boiling water), stirring constantly until chocolate begins to melt. 

4. Add peanut butter, maple syrup, protein and salt to melted chocolate and stir until combined. 

5. Add the toasted almonds to the melted chocolate mixture and stir through. 

6. Remove from heat and allow to cool slightly.

7. Carefully spoon mixture into silicone heart-shaped moulds.

8. Place in the fridge for 2 hours or until chocolate has hardened.

9. Turn out from silicone moulds to serve.

Products

Organic Dairy Free Dark Choc Buttons

Organic Dairy Free Dark Choc Buttons

$13.95

Organic Raw Almonds

Organic Raw Almonds

On Sale from $10.95

Organic Brown Rice Syrup

Organic Brown Rice Syrup

$6.95

Thriving Protein Smooth Vanilla

Thriving Protein Smooth Vanilla

From $49.95

Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt

$6.95