Easy to make, delicious homemade raw sugar-free chocolate.
Gently melt in a saucepan over a low heat 1 cup of chopped cacao butter and 1/2 cup of coconut oil. Remove from heat as soon as it is melted as heating it too much will stop it from being raw.
Stir through 1/2 cup of rice malt syrup, 1 cup of raw cacao powder, 1 teaspoon of salt, 1 cup of shredded coconut, 1 cup of roughly chopped almonds and 1 teaspoon of natural vanilla essence until well combined- this means over a minute or so or the rice malt syrup will separate when cool- I've had this issue.
Pour into a dish or moulds, cool in the fridge for about 40 mins. Cut up to serve.
Best eaten soon after it's been taken out of the fridge. Rice malt syrup is a natural sweetener that is glucose based as opposed to fructose, making it healthier for blood-sugar levels and lower GI.
Experiment with different flavours- almonds and coconut can be replaced or combined with dried berries, chilli, lime rind... Anything really.