Directions

1. Lightly roast almonds in a 170 C oven on a lined baking tray for around 10-12 minutes

2. Allow to cool and roughly chop

3. Add salt and puffs

4. Chop Cacao Butter to allow it to melt evenly – this prevents overheating and high temperatures that might destroy the powerful antioxidants

5. Melt Cacao Paste Buttons gently over a double boiler of simmering water. Do not overheat to ensure the nutritious cacao goodness is retained.

6. Once they start to melt add the Cacao Butter and a pinch of salt (salt balances out chocolate flavour compounds)

7. Remove from heat before the butter begins to melt and stir or whisk until fully melted together. This luscious glossy liquid can also be used to make home made chocolate.

8. Add maple syrup and vanilla

9. Wipe water from base of bowl to avoid water getting into the chocolate mixture

10. Mix together the melted chocolate with puffs and chopped nuts

11. Add almond butter and Lucuma Cacao Nibs and mix together well

12. Roughly form clusters of the mixture on baking paper – wet hands will help as it can get sticky.

13. Refrigerate until set – around 30 minutes

14. Best eaten immediately or store for up to a week in an airtight container.