Recipe: Brooke’s Healing ‘Honey Mama’ Chocolate Bars

Process –

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.

Voila!