Quince House ‘Chocolate Chutney’ Recipe

Chocolate Chutney

100g dark chocolate

100g raw whole almonds, toasted

25ml flaxseed oil

100ml light tahini

pinch of sea salt

1/2 tsp vanilla extract

  • Melt the chocolate in a bowl over very hot but not rapidly boiling water, don’t let the bowl touch the water.

  • Place the almonds, tahini, flaxseed oil, sea salt and vanilla in a small blender. Blend together to crush the nuts and then pour in the melted chocolate.

  • Pour into a sterilised jar and leave to cool. Keep in the fridge and enjoy.

Katharine EldridgeComment