(makes 36 mini-muffin sized chocolates – I have doubled the recipe I use that yields 18)
1/2 cup almond butter
3/4 cup coconut oil
3/4 cup cocoa powder or raw cacao
2 tsp vanilla powder or extract
1/4 cup honey
1 cup sultanas
1 cup raisins
2 cups slivered almonds
Combine all the ingredients aside from the fruit and nuts in a small bowl or saucepan and heat over another saucepan of steaming water.
Stir until the mix is melted and combined.
Pour into a bowl and add the fruit and nuts
Either pour or use a spoon to divide the mix into the tray. I used a 12 hole silicone mini-muffin tray, so work in batches.
Keeping the tray flat, place it in the freezer for around 20 minutes or until the chocolates have set.
Remove and divvy up into ziplock freezer bags or containers.
Repeat until all the mix is used.
The chocolates keep well in the freezer, though will be creamier if left out for 10 minutes or so before you eat.
Alternatively, you can keep them in the fridge so they’re ready to go at all times!