I love my homemade chocolate recipe, but it’s not practical as a lunchbox snack because it needs to be kept in the fridge. Lately I’ve been experimenting with a more solid chocolate slice, based on almond butter, rather than coconut oil.
This slice will keep its structure out of the fridge. However, I do still keep it in the fridge in the Brisbane summer, since it does become a little soft out of the fridge. The sesame seeds add a nice crunch and texture to the slice, and the coconut adds a bit of structure. My housemate and I have both been enjoying it during late nights at uni working on our theses.
To keep the costs down, I use mostly ingredients that I buy in bulk from a food co-op. I also make my own almond butter in the food processor, then add all of the other ingredients which cuts the cost and makes clean-up a lot easier.
Ingredients (makes approximately 12 pieces):
2 cups of almond butter (it’s cheaper to make your own using 2.5 cups of almonds)
2 cups of coconut flakes
½ cup sesame seeds
¾ cup cocoa powder
¼ cup real maple syrup or honey
¼ cup coconut oil
Pinch of salt
Add the almond butter to the food processor (or make it). Add coconut and process until it resembles desiccated coconut. Add sesame seeds, cocoa powder, maple syrup or honey, coconut oil and salt and process until combined.
Press the mixture into a slice tin and refrigerate until set. Cut into squares and store in an airtight container in the fridge. The slice will be solid at room temperature, but may lose its shape.