|10 min||0 min||4|
|1/2 cup||Coconut oil (unrefined, melted)|
|1/2 cup||Cacao powder, raw|
|3 tbsp||Maple syrup, pure (cold)|
|1/4 cup||Raisins, seedless (sultana)|
|1/4 cup||Peanuts, roasted (salted, roughly chopped)|
|29 gm||Pretzels, hard, salted (2 tbsp., crushed)|
1. Add coconut oil, cacao powder and maple syrup to a medium bowl, mixing well with a fork to combine.
2. Pour chocolate mixture onto a cookie sheet with a silicone mat or parchment paper, and spread out evenly with a rubber spatula. Sprinkle with raisins, peanuts and pretzels. Place in freezer for 30 minutes, or until set. Break into pieces and store in refrigerator for up to one week.
3. To avoid having the maple syrup separate and sink to the bottom of the bowl when mixing, be sure that the coconut oil is room temperature and the maple syrup is cold. This will help emulsify and thicken the chocolate slightly so it is easier to spread.