• 5.3 oz or 150g of 70% dark chocolate
• 4.2oz or 120g of pistachio butter
• 2.5g or 70g of toasted flaked almonds
• 1 tbsp tahini
• 2 tbsp maple syrup
• 1 pinch salt

• Step 1:

  Melt the chocolate in a bowl over hot water. Using large chocolate bar molds (approximately 14×25 cm and 2 cm deep), pour half of the melted chocolate into the mold. Using a spoon or silicone brush, spread the chocolate evenly across the bottom and sides of the mold. Keep the remaining chocolate in the bowl over the hot water, turning off the heat.

• Step 2:

  Place the mold in the fridge or freezer to allow the chocolate to set for at least 10 minutes.

• Step 3:

  Meanwhile, prepare the pistachio filling. In a medium bowl, combine the toasted flaked almonds, pistachio paste, tahini, maple syrup, and sea salt. Mix well until combined.

• Step 4:

  Once the chocolate has set, remove the mold from the fridge or freezer and evenly spread the pistachio filling over the chocolate layer.

• Step 5:

  Pour the remaining melted chocolate over the filling, spreading it evenly with a spoon or brush to ensure it reaches the corners and fully covers the filling.

• Step 6:

  Return the mold to the freezer for at least 20 minutes or until set (an hour is even better).

• Step 7:

  Once firm, gently remove the chocolate bar from the mold and enjoy!

This chocolate bar tastes great with the Women’s Calm Tea, Turmeric Shot, or Moroccan Spiced Coffee.

This chocolate bar can be stored in the fridge for up to 7 days or in the freezer for up to 3 months.