- 50 g whole or slivered almonds
- 100 g cocoa butter (I used cocoa drops)
- 20-30 g maple sugar (depending on how sweet you want it)
- sea salt
- maple butter
Chop the whole almonds and toast in a dry skillet until golden and fragrant (be careful, they can quickly turn black!). Meanwhile, melt the cocoa butter in a pan over low heat. (you're supposed to do it over a double boiler but it also works like this!). When starting to melt, add maple suger and stir until dissolved and all the cocoa butter is melted.
Pour on a baking pan lined with parchment paper. Spread the toasted almonds on it as well as a few sprinkles of sea salt. Let take over night. When hard, glaze with a few stripes of maple butter and let harden (or taste right away).
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