½ cup coconut oil
1-2 Tbsp raw cacao or carob powder
3-4 Tbsp almond butter
1 Tbsp honey
Put all ingredients in food processor. Blend until smooth and creamy. For a ‘Nutella-like’ spread, place in sealed dish and refrigerate. For a truffle-like chocolate, place in ice cube tray and keep in freezer. Do not let defrost for long before serving.
Kimberly Davidson CNP
Recipe adapted from Eva Cabaca M.Ed, CNP, RNCP