• First and foremost melt the coconut butter in a double boiler over medium heat.
  4 oz cocoa butter
• Second, add the chocolate disks to the double boiler.
  4 oz unsweetened chocolate
• Continue stirring melted.
• Finally add in the coconut cream, maple syrup, vanilla, and salt.
  1/3 cup coconut cream, 2 tsp Homemade Vanilla Paste or Vanilla Extract, 1/3 cup coconut sugar, 1 tsp pink salt
• Stir until the sugar is dissolved.
• Chop granola into smaller pieces.
• Next, stir in the tigernut spread and the granola.
  6 tbsp tigernut spread, 1/2 cup Tigernut Granola Banana Choco
• Once combined pour into the mold of your choosing.
• Place into the fridge or freezer for a minimum of 2 hours.s.
• Lastly, remove and gently press the chocolate out of the form.
• Keep in mind some forms will be delicate and the chocolates can break.
• Eat or place into plastic freezer bags and add the chocolate to the freezer.
• Suitable for up to 6 months.

Chef Notes

• Place chocolates into the freezer for less breakage of certain chocolate molds.
• Tap the large Chocolate Chip mold on the counter to allow the chocolate to reach the tips.