V - DF - GF - RSF - EF
350g dark chocolate (70% or more) 3 Tbsp almond butter (chocolate almond butter is even better!) 2 Tbsp coconut oil 1/2 Tsp salt 1/2 cup almond milk 1 tsp vanilla extract 2-3 Tbsp chopped hazelnuts Optional: 2 Tsp brown rice syrup to add more sweetness
1. In a saucepan over the lowest heat melt together the chocolate, coconut oil, almond butter, salt, and almond milk. Start stirring with a spatula and once half the chocolate has melted switch to a whisk. Ensure you stir gently and continuously to stop the chocolate from burning. 2. Once melted and combined take the saucepan off the heat and whisk in the vanilla extract and brown rice syrup (if using). 3. Pour the mixture into a lined 8x8 inch or slightly smaller baking dish. Sprinkle with chopped hazelnuts and refrigerate for 2 hours. Remove from the fridge and chop into bite-sized pieces. Store in the fridge.