Homemade chocolate with almonds and edible flowers

Name: Homemade chocolate with almonds and edible flowers
Prep time: 20 min
Total time: 80 min
Yield: 100
Ingredients: 1 tbsp dried flowers; 1 ¼ tsp bourbon vanilla powder; 6 tbsp maple syrup; 130 g cocoa powder; 1 handful almonds; 1 tbsp coconut oil; a little coarse salt; 1 pinch salt; 1 tsp cinnamon; 150 g cocoa butter

Total: 1 hr 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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Ingredients

for 100 g

Chocolate
150 g	cocoa butter
1 tbsp	coconut oil
6 tbsp	maple syrup
130 g	cocoa powder, unsweetened
1 tsp	cinnamon or ground ginger
1 ¼ tsp	bourbon vanilla powder
1 pinch	salt

Topping
1 handful	almond or other nuts
1 tbsp	dried flowers
a little	coarse salt (as desired)

How it's done

Chocolate

Melt the cocoa butter and coconut oil in a bain-marie (heat very gently to prevent the chocolate from clumping together). This will take approx. 10 mins. Stir in the maple syrup and then the cocoa powder and remaining ingredients. Mix well to prevent clumps from forming. Taste and add a little more maple syrup if necessary. Pour the chocolate into a tray (e.g. brownie tray) lined with baking paper or cling film.

Topping

Sprinkle the topping over the melted chocolate, leave to cool.

Break into pieces to serve.

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