Chocolate Jaffa Bark

by | May 16, 2018 | Recipes, Treats | 0 comments

  • zest of 1 orange
  • 25g macadamia nuts
  • 25g hazelnuts
  • 15g almonds
  • 100g dark chocolate, 95-100%, roughly chopped
  • 50g coconut oil
  • 70g coconut butter, unsweetened
  • pinch Himalayan sea salt
  • 1 tsp vanilla extract, sugar-free
  • 50-80g maple syrup, pure

Method:

  1. Toast nuts in a slow oven (150C) until lightly golden. Set the nuts aside and turn oven off.
  2. Immediately place finely grated orange zest onto a tray lined with baking paper into the warm oven to dry out in the remaining heat.
  3. Place chocolate in TM bowl or processor and chop until chocolate is almost powdered. TM: 8 secs/speed 9.
  4. Add coconut oil and melt 2-3 mins/40C/speed 1.
  5. Add the coconut butter, salt, vanilla and maple syrup and heat gently until chocolate is melted and the mixture is glossy and smooth. TM: 1-2 mins/40C/speed 1.
  6. Pour onto a lined tray and sprinkle over the toasted nuts and orange zest and set in the fridge until firm before breaking into shards or cutting into squares and storing in the fridge until needed.
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