Almond crunch chocolate

Almond crunch chocolate with almonds, desiccated coconut, cocoa powder and coconut oil – crunchy, chocolatey and easy to make yourself without refined sugar.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 268 kcal per serving
• Protein: 5 g
• Fat: 24 g
• Carbs: 8 g

Ingredients

• 100g almonds
• 50g desiccated coconut
• 50g cocoa powder
• 4 tbsp coconut oil
• 2 tbsp maple syrup
• 1 pinch of vanilla extract

Method

You’ll need: frying pan · chopping board · knife · grater · whisk

1. Roughly chop the almonds and toast them in a dry frying pan until lightly fragrant. Leave to cool briefly.
2. Carefully melt the coconut oil and whisk in the cocoa powder until you have a smooth chocolate mixture.
3. Add the maple syrup and vanilla extract and stir everything thoroughly until the mixture is evenly glossy.
4. Fold the toasted almonds and desiccated coconut into the chocolate so everything is well coated.
5. Pour the mixture into a shallow dish or onto a board lined with baking paper and chill until set.
6. Break or cut the almond crunch chocolate into pieces and serve well chilled.

Good to know

This chocolate is simple and really good. Crunchy, intense and with a lovely bite. Just the thing when you want to make something sweet yourself.

Swaps

Maple syrup → date paste (also provides fibre). Almonds → hazelnuts (provide natural vitamin E). Desiccated coconut → chopped walnuts (provide omega-3 fatty acids).

Allergens

Contains tree nuts (almonds) and may contain traces of other allergens depending on the cocoa or vanilla. For children, only in small pieces because it's hard; in pregnancy, fine in normal amounts.

Dairy-free recipes