85g Activated Almond Butter (or nut butter of choice)
170g cup Raw Cacao Powder
170g cup pure maple syrup
1 tablespoon pure vanilla extract
Pinch of fine sea salt, to taste (we used Mountain Spring Salt)
Method:
Using a blender, blend together the melted Coconut Oil and Almond Butter.
Sift in the Cacao Powder and blend again until combined.
Pour in the maple syrup, vanilla and salt and blend until smooth.
Stir in the Pecans.
Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. Then decorate with finely chopped Pecans.
Freeze for about 1 hour, or until solid. Slice into small squares and enjoy!
