Ingredients
- ½ cup almond butter
- ⅓ cup cold pressed coconut oil
- 1 tbsp cocoa powder, raw
- 1 tbsp carob powder
- 3 tbsp rice malt syrup
- ¼ tsp vanilla powder
- almond flakes
In a medium saucepan over low heat, combine all ingredients except almond flakes. Melt, whisking continuously. Remove from heat and allow it to cool. Add almond flakes. Pour the mixture into ice-cold moulds or a small baking or storage glass dish and refrigerate until solid. If you use a small glass dish, refrigerate for an hour or until firm, then cut it into squares and continue to refrigerate until solid.
Keep them in an airtight container in a fridge.
Enjoy!