Crunchy chocolate bar

170 g maple syrup
2 tbsp coconut oil
1 tbsp vanilla powder
a big pinch of sea salt
150 g pecans – chopped
100 g hemp seed
50 g flaxseed
160 g dark chocolate (I used 92% chocolate!)
Optional: cacao nibs and rose petals for decoration
superfood chocolade

  1. Preheat oven to 220°C.
  2. Melt coconut oil and maple syrup in a small pan on low heat. Add vanilla and salt and stir well. Add the nuts and seeds.
  3. Put the mixture on a baking sheet covered with greaseproof paper and let caramelise until golden brown. (keep an eye on it because it can burn quickly!)
  4. Melt the chocolate in a pan on low heat.
  5. Add the caramelised nuts to the melted chocolate.
  6. Pour the mixture on the baking sheet (you can use the same greaseproof paper you used for the nuts) and finish with cacao nibs and rose petals (optional).
  7. Allow to cool in the fridge.