THIS RECIPE MAKES ONE EXTRA LARGE BAR
For the Chocolate:
150g Cacao Buter
75g Raw Cacao Powder
150ml Pure Organic Maple Syrup
A pinch of Pink Himalayan Salt
For the Candied Nuts:
1 level tbsp coconut oil
75ml Maple Syrup or Agave Nectar
1 tsp Vanilla Extract
1 tsp of Cinnamon
And I've added about a handful each of...
Preheat your oven to 180°
In a saucepan, melt together the coconut oil and maple syrup. In the meantime, lay your selection of nuts out on a sheet of baking parchment over a baking tray. Once the maple mixture is smooth, add the vanilla extract and cinnamon and pour over the nuts. Mix together so all the nuts are coated and then put them in the oven until they're lovely and golden - about eight minutes.
Whilst the nuts are in the oven, bring a saucepan to a simmer and gently melt the cacao butter in a glass bowl over the lightly steaming water. Once this is completely melted, use a spatula to stir in the raw cacao powder, maple syrup and pink himalayan salt (you could also use normal salt, this is preference). When this is smooth, carry on stirring until the mixture begins to thicken, which could take a few minutes.
Pour the chocolate into another parchment-lined baking tray. Choose tray size wisely here as you don't want the chocolate to be spread too thin! [On the other hand, if like it a bit more chunky and you want to make it a little thicker, then it does end up a little like rocky road. Yum.] Pour over your candied nuts and fruit evenly over the chocolate.
Finally, leave to set in the freezer for an hour before enjoying.