Saturday 7th July was the holy grail of food holidays – World Chocolate Day! Although I’m a little late posting this recipe, chocolate is acceptable 365 days of the year in my house, so I see no problem in posting a little late.
Chocolate has always been a luxury for me whilst growing up. I remember visiting friends houses and being allowed to choose a treat from the huge boxes of chocolates they had in their cupboards. Yes, I had chocolate biscuits in my lunchbox (Penguin and Time Out’s were my biscuit of choice pre-diagnosis), but I never had a stash of chocolate bars to choose from in my house. That may seem like I’ve had a deprived childhood, but instead it’s made me appreciate ‘treats’ as an adult, and I’ve been able to enjoy them much more than I would have had I had them on a daily basis when growing up.
However, now that I’m 24 years old and can make my own decisions on what I eat, chocolate everyday is perfectly acceptable in my eyes! That could be in the form of delicious chocolate granola, yummy cacao energy balls, or homemade chocolate almond butter spread thickly on a thick slice of toast – there’s not much better than that, I assure you.
This combination of creamy chocolate almond butter, spread thickly on a slice of gluten free tiger bread (my current favourite is Warburton’s), frozen berries and a drizzle of honey or maple syrup for extra sweetness. It’s a breakfast of dreams for any chocolate lover!
- 2 cups whole almonds (300g)
- 1/2 cup dark chocolate chips (90g)
- 2 tsp coconut oil
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- Sprinkle sea salt
- Preheat your oven to 190C/375F.
- Place the almonds on a baking tray and pop in oven for 10-15 mins or until they’re warm to touch – this will help them release their oils when blended.
- Place the roasted nuts in a strong food processor and blend until you have a smooth and creamy consistency – around 10mins.
- Meanwhile, melt the chocolate chips and coconut oil together until silky smooth. Take off the heat and stir in the honey/maple, vanilla extract and sea salt.
- Pour this chocolate mixture into your food processor, and blend again until everything is fully mixed together. Add more melted coconut oil if the mixture is too thick.
- Pour into a jar and leave to fully cool before putting on the lid. Enjoy!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!
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