This chocolate recipe has become a weekly ritual in my kitchen — it’s simple, nourishing, and hits every note of indulgence. It was born after my favourite Tony’s Chocolonely dark chocolate with roasted almonds and sea salt was recalled earlier this year. I figured it was time to recreate it — and, truthfully, I haven’t looked back.

All it takes is a few pantry staples: raw cacao powder, cacao butter, maple syrup, roasted almonds and sea salt. Melt, stir, pour, sprinkle - and within minutes, you’ve got glossy, crunchy, salty-sweet chocolate that’s as satisfying to make as it is to eat.

It’s the kind of recipe you’ll want to keep on hand for those moments when you need a little something special — made with real ingredients and a whole lot of love.

Note: I like my chocolate dark. If you prefer yours less strong, I'd suggest starting with 1/2-3/4 cup of cacao and do a few little taste tests along the way!

You'll need:
1 cup raw cacao powder
¾ cup cacao butter
2-4 tablespoons maple syrup (to taste)
1/2 cup whole roasted almonds
1-2 fat pinches of sea salt
Optional - handful each of goji berries, pumpkin seeds, cacao nibs

Line a slice tin with baking paper.

On a low heat gently melt the cacao butter. Remove from heat and stir through the cacao powder. Add your maple syrup to taste - I use 2 tablespoons, but you may prefer sweeter chocolate.

Pour the melted chocolate into your tin. Sprinkle with sea salt and scatter evenly with the roasted almonds. Place in the fridge for an hour or so (or into the freezer for about 20 minutes if you can’t wait).

Remove, break up and store in the fridge in an airtight container.

For many more scrumptious, health-inspired treats, you'll find our "Healthy Treats" collection here.