• 1 piece of cacao butter (1/2 the size of your fist), it’s around 50ml melted
• 2 heaped Tbsp of coconut oil, it’s around 50ml melted
• 2 heaped Tbsp of activated almond butter
• 3 heaped Tbsp of Carob powder (or more, to taste)
• some mulberries, pecans or whatever you feel like as topping 🙂
• (goji berries, peppermint oil, orange zest, rosted almonds, ….)

Melt the cacao butter and coconut oil at very, very low fire (don’t cook it!).

You can use the Bain-Marie method for a gentle melting.

Pour the melted oil in a bowl and add the almond butter, stir properly (you can use a whisk for better results)

Add the carob powder and stir.

Taste it 🙂

Pour chocolate mixture in a mould (or any kind of container), sprinkle topping of your choice. My favourite is pecans and white mulberries cut into small pieces.

Place flat in the freezer.

Enjoy at fridge/room temperature 🙂

Once frozen, I like to break the chocolate into pieces, leaving some in the fridge for immediate access ( 😛 ) and place the rest of it back in the freezer

Instead of using Carob only, you can go 1/2 Carob – 1/2 Cacao powder or Cacao powder only…

Have a look at the “Make your own Chocolate!” Recipe.

I choose carob because it’s caffeine free (cacao contains caffeine) and naturally sweet so I don’t need to add any sugar.

If you use cacao powder, you’ll need to add a sweetener (honey, maple, date paste, etc.).

Play with the recipe, you’ll find how you like it best 🙂