Choc com Pimenta Rosa

Prep: 10
Cook: 15
Serves: 12-16

Inspired by the traditional Broas de Mel e Pimenta Rosa from where Matt and I now live Pão do Rogil, this rich dark chocolate treat blends crunchy almond butter with warming spices like cinnamon, nutmeg, and crystallised ginger. Crushed pink peppercorns add a subtle kick, balanced by a touch of sea salt and natural sweetener. Think chai with a chocolatey twist.

Nutrition
Calories	-
Carbs	-
Fat	-
Protein	-

Ingredients

250g dark chocolate (70-85% cocoa solids)
110g crunchy almond butter (sub any nut butter)
70g crystallised ginger
Pinch of nutmeg
½ -1 tsp. cinnamon
1-2 tsp pink peppercorns, crushed
Pinch of sea salt
Honey, stevia or monk fruit to taste (optional)

Method

Line a loaf tin with greaseproof paper (or prepare some chocolate moulds).
Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Once melted stir in the almond butter and combine thoroughly.
In the meantime, pour a little boiling water over the ginger to soften it. Drain and place in a blender or food processor with a small amount of warm water and blitz into a paste.
Remove the melted chocolate and nut butter from the heat, allow to cool for 5 minutes and then stir in the blitzed ginger, nutmeg, cinnamon and crushed peppercorns.
Stir to combine the ingredients and add your desired sweetener and a sprinkle of salt to taste.
Pour into the prepared tin and place in the fridge to set (or freezer to set quickly).
Once the chocolate has completely set, remove from the chocolate mould, slice into squares and store in the fridge.