This recipe was inspired by my love of Cadbury’s Fruit & Nut bar. There is nothing quite like that feeling of melting chocolate, chewy raisins and crunchy hazelnuts. The maple syrup and raisins do mean this is quite a sugary treat, so my suggestion would be to enjoy it after a meal to prevent the risk of it causing a big surge in blood glucose and subsequent onslaught of insulin. Because these chocolates contain so much natural fat they are very rich and filling, so you really don’t need much to satisfy a chocolate craving.
- 100g coconut oil
- 50g cocoa powder (not, not cacao – this is too bitter)
- 3 tablepoons of maple syrup
- 1 desert spoon full of hazel nut butter (this is optional and can be found in most health food shops)
- A generous pinch of sea salt
- 1 mug of whole hazelnuts
- ½ mug of raisins
- Line a small baking tin with baking parchment.
- Gently melt the coconut oil until clear, then add the cocoa powder and mix in gently and patiently until smooth.
- Stir in the maple syrup, hazelnut butter if using and salt.
- Scatter the whole hazelnuts and raisins evenly over the lined baking tray, then pour the chocolate mixture over the top.
- Place in the fridge to set. This should take about an hour. Once set, slice into small squares.Note that this chocolate treat needs to be kept chilled, as when it becomes warm is starts to soften. Store in an airtight container in the fridge for up to one week (if you can make them last that long!)