Add the cacao butter to a heat-proof bowl and place it on top of a saucepan filled with a bit of water. Bring the water to a boil. Once the water starts to heat up, you’ll notice the cacao butter starts to melt. I usually turn down the heat once the water starts to boil and set it to a simmer. This will still be hot enough for the cacao butter to melt.
While you make the chocolate, you can chop the almonds or leave them whole, if you prefer. When the cacao butter is completely liquid, take the bowl off the saucepan. Add maple syrup and cacao powder and whisk until smooth.
Add the almonds to your homemade chocolate and cover them with it.
Pour the chocolate-covered almonds into a container lined with baking paper for easier removal, onto a lined baking tray.
Place your almond bark in the fridge to set. Depending on your fridge’s temperature, this may take up to 2-3 hours. Once set, cut into bit-size pieces and enjoy!
Notes
Cacao Powder: Instead of cacao, use cocoa. The difference between these two is that cocoa has been treated and processed whereas cacao is raw, and therefore richer in nutrients
Almonds: This recipe works with any nuts or even seeds you like! I also like to use macadamias or hazelnuts.