A very special friend once made me the best chocolate for my birthday! This recipe is based on her idea. Even though it may be naughtier than all my other recipes and not really ‘raw’ (heating agave is naughty) it’s oh so chewy and crunchy and coffee and YUM.


  • 1 cup raw almonds, halved

  • 3 tablespoons rum

  • 3 tablespoons agave

  • Classic Dark (page 92) for topping

  • 1 teaspoon finely ground organic coffee, for sprinkling

  • 1–2 teaspoons coconut/rapadura sugar, for sprinkling


  • 1.

    Line the bottom of a glass dish with non-stick cooking paper.

  • 2.

    Toast almonds in a pan over medium heat on stovetop, turning with a silicone spatula, until lightly browned.

  • 3.

    Add rum and agave, raise heat to high and continue stirring until bubbly and very tacky – about 3 minutes.

  • 4.

    For a hard-setting toffee, check that when you lift the spatula it forms hard hair-like strands as the toffee drips down.

  • 5.

    Pour out the mixture onto lined dish scraping the pan clean. Set to cool in the freezer while you prepare the raw chocolate. Spread chocolate over toffee.

  • 6.

    Sprinkle with sugar and a little organic coffee. Return to freezer to set and serve.

  • 7.

    20–30 minutes setting time. Makes 1 block of divine chocolate


Abigail O’Neill is an Australian fashion model, author of Model Chocolate, food photographer and an expert in vegetarian, raw and vegan cookery. You can follow Abigail on Twitter here and on Facebook here.

For over 80+ superfood recipes, you can buy Model Chocolate here.

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