gluten-free. dairy-free. vegan. soy-free. raw aspects.
Since Valentine’s Day is around the corner (not that an excuse is needed…), a chocolate bar seemed a fitting recipe to publish. The beauty of this bar is in the extras to attract attention and delight. Healthy, guilt-free extras: dried blueberries, crushed almonds, and matcha green tea powder.
As always, a healthy spin makes me happy. Unrefined coconut oil, cacao powder and maple syrup rock this recipe, kicking the stereotype that sugar-laden chocolate is the only kind of good chocolate. This tastes good, trust me.
Notes: (1) Recipe calls for freeze dried blueberries, but dried blueberries will work just fine. (2) Can be made without matcha powder if that is keeping you from enjoying freshly made chocolate. (3) I make crushed almonds by pulsating in blender on lower speed.
Blueberry Matcha Chocolate with Almonds
Creamy vegan and gluten-free chocolate with superfood (dried blueberries, crushed almonds, and matcha green tea powder) additions give a guilt-free and enticing candy bar.
- 3 T. unrefined coconut oil
- 2 T. cacao powder
- 1 T. maple syrup
- 2 T. crushed almonds
- however many blueberries desired
- 1/2 t. gluten-free vanilla extract
- 1/4 t. matcha green tea powder
- Place desired amount of blueberries in chocolate mold (I used around 12-14), and add 2 Tablespoons of crushed almonds, spacing ingredients out.
- Melt coconut oil on low if not already melted. Once melted, remove from eye.
- Add cacao powder, maple syrup, vanilla, and matcha powder to melted coconut oil removed from heat. Stir well to combine ingredients.
- Pour chocolate mixture over mold filled with blueberries and almonds, ensuring corners are filled by spooning chocolate into empty spaces.
- Gently place into refrigerator and refrigerate for at least 20 minutes.
- Peel chocolate from mold with patience. I had a corner to break during the making of this recipe and it is not uncommon. Don’t worry, it will still taste good!
Pin on Pinterest if desired. Thank you!