Salted Almond & Chocolate Bark

Method

1. Melt the coconut oil in a saucepan over a medium heat. Lower the heat and whisk in the raw cacao powder, tahini and maple syrup. Add a pinch of sea salt.
2. Line a small baking tray with baking paper. Pour the mixture onto the lined tray. Use a spatula to evenly spread the raw chocolate. Top with the chopped almonds.
3. Cover with cling wrap and freeze flat for 1 hour or until the chocolate is set. Remove from the freezer and break into small shards.
4. Keep stored in an airtight container in the freezer for up to 2 months.

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