1/2tsporange oil / flavorfrom the tube in the baking department of the organic grocery store
30groasted hazelnutsskin removed
30groasted pecans
15gcandied gingersliced
Instructions
Melt the cocoa butter in a water bath. Mix with almond butter, cocoa powder, maple syrup, salt, cinnamon and orange oil until you get a lump free consistency.
Pour the chocolate on a baking traycovered with baking paper.
Spread the roasted nuts evenly on the surface and place the ginger slices in between. Let the chocolate harden completely.
Cut the chocolate into pieces with a knife or break it with your hands. Because it melts quickly, it should be stored in an airtight container in the refrigerator until ready to be eaten.