INGREDIENTS:
– 150g coconut oil (cold-pressed)
– 60g carob powder
– 40g cocoa powder
– 150g toasted almonds, chopped
– 50g dried figs or prunes, chopped
– 100g coconut sugar or panela
PREPARATION:
Melt the coconut oil in a double boiler.
Once the oil is fully liquid, gradually add the cocoa and carob powder.
Use a rubber spatula to mix well and dissolve any lumps.
Add the sugar and keep stirring.
When the mixture is smooth, add the previously toasted almonds and the chopped figs.
Pour the mixture into your favorite mold and let it cool in the fridge until it reaches a firm, chocolate-bar consistency.
