1tsp – tbspcoconut honey (or honey if not vegan) maple syrup
or 2tbsp erythritol or 5 drops liquid stevia (Keto) or to taste
PinchofPink Himalayan or sea salt
Blitz the chia seeds in a blender until fine.
Add the raw cacao butter to a glass jug and place in a pan of boiling water (1 inch deep.) Melt slowly on a low heat.
Once melted, turn off the heat and add the raw cacao powder, almond butter, coconut oil and a pinch of salt (but only if there’s non in the almond butter.) Mix well using a non electric balloon whisk.
Add coconut honey and mix well. Start with a little. Taste and see if it’s to your liking. Adjust accordingly.
Chop the almonds. Add 3/4 of the almonds, the ground chia seeds and 3/4 of the coconut chips to the vegan chocolate and stir. Pour the mixture on to a greaseproof lined baking tray (25 x 17cm.)
Place in the freezer for about 30 minutes until set.
Top with the remaining coconut chips and almonds. Bring to room temperature a little before cutting. Store in the fridge or a glass jar for up to 2 weeks.