*inspired from my favorite after lunch/dinner treat. Found at PCC, whole foods, central market in the refrigerated vegan dessert section.
1/3 cup chopped dark chocolate (I used Theo 85% chocolate)
1/4 cup raw cacao powder
4 tbsp roasted unsalted almonds (any nut would be delicious)
1 Tbsp instant espresso powder (optional)
1/4 cup honey (any sweetener would work, I personally like these without the sweetener)
1/3 cup coconut oil
1 tsp vanilla extract
generous maldon salt flakes
** optional – 1 tsp. bee pollen (healing properties)
Bee Pollen is loaded with nutrients, amino acids, vitamins, lipids and over 250 active substances that may help with the following:
- relieve inflammation.
- work as an antioxidant.
- boost liver health.
- strengthen the immune system.
- work as a dietary supplement.
- ease symptoms of menopause.
- reduce stress.
- speed up healing.
1 – Line ‘banana loaf’ pan with parchment paper and cover bottom of pan with the 1/3 cup dark chocolate.
2 – In a food processor blend almonds & cacao powder until a nice combined consistent texture.
3 – On stove stop melt coconut oil, honey until a candy thermometer reads 120 degrees Celsius. Remove from heat and add in vanilla, espresso powder if using and cacao/almond mixture.
4 – Pour warm mixture over the chopped chocolate as evenly as possible. Top mixture with salt flakes (be generous, in my opinion!), and bee pollen if using.
5 – Freeze for 30 minutes.
6 – Take out of loaf pan and slice into desired pieces.
7 – Store in fridge.