1/2 cup of cacao butter
3 tablespoons coconut oil
3 tablespoons cacao powder
1 teaspoon vanilla extract
3 tablespoons maple syrup
a pinch of salt
1/2 cup of pumpkin seeds
1/4 cup of goji berries
1/4 cup of coconut chips
1/4 cup of hazelnuts
Line a loaf tin with baking paper
Pour boiling water into the bottom of a double-boiler, and melt the cacao butter and coconut oil. Stir gently. (If you don't have a double-boiler, heat a saucepan over a high heat and place a glass bowl over the saucepan with the cacao butter and coconut oil in it.)
Remove the bowl from the heat, and stir through the cacao powder, vanilla extract, maple syrup and salt. Mix until well combined.
Add the pumpkin seeds, goji berries, coconut chips and hazelnuts and combine.
Pour the mixture into the loaf tin and place in the freezer for at least two hours before serving.
When set, cut into slabs. It is best stored in the fridge where it will keep for up to two weeks.
Recipe from 'Nourished' by Julia and Libby Matthews
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