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
Chocolate bar moulds can be purchased from specialized baking stores. You can also use silicone moulds or silicone ice trays for individual chocolate portions.
Reprinted with the permission of Illanique van Aswegen. To see more click here.
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