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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.
Line the bottom of a glass dish with non-stick cooking paper.
Toast almonds in a pan over medium heat on stovetop, turning with a silicone spatula, until lightly browned.
Add rum and agave, raise heat to high and continue stirring until bubbly and very tacky – about 3 minutes.
For a hard-setting toffee, check that when you lift the spatula it forms hard hair-like strands as the toffee drips down.
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.
Sprinkle with sugar and a little organic coffee. Return to freezer to set and serve.
20–30 minutes setting time. Makes 1 block of divine chocolate
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