Pistachio and goji berry chocolate bars


lchf, chocolate,pistachio nuts, goji berries, reci

Ingredients 10
Servings 2 x 100g bars
Time 35 mins + refrigeration time

Ingredients

  • 1/4
    c
    salted butter
  • 60
    ml
    coconut oil
  • 3
    Tbs
    granulated xylitol
  • 1
    Tbs
    almond butter
  • seeds from 1 vanilla pod
  • 1/2
    c
    cocoa powder
  • 1
    Tbs
    ground almonds
  • 1
    Tbs
    desiccated coconut
  • 4
    tsp
    pistachios, finely chopped
  • 4
    tsp
    goji berries
 

Method

10 mins
 

Place the butter, coconut oil, xylitol, almond butter and vanilla seeds in a saucepan. Heat over low heat until melted. Whisk in the cocoa powder, ground almonds and coconut and mix until smooth. 

Place the chocolate moulds on a tray that fits into your fridge or freezer. Sprinkle the pistachios and goji berries in the mould. Pour the chocolate mixture on top. Refrigerate for at least 2 hours or freeze for 1 hour, if you prefer. 

The chocolate bars cannot be stored at room temperature due to the high oil content. It can be stored in the fridge if you prefer a softer texture or they can also be stored in the freezer if you prefer it with a bit more crunch

TIP: Chocolate bar moulds can be purchased from specialised baking stores. You can also use silicone moulds or silicone ice trays for individual chocolate portions. 


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