When it comes to enjoying chocolate treats over Easter, you could say I am pretty easily satisfied… OK scratch that, I WAS pretty easily satisfied, until I was introduced to essential oils. Prior to that, all I really cared about was a good quality dark chocolate, but now… well, I’m addicted to the variety of delicious flavours you can enjoy at the “drop” of a hat (pardon the pun). I can happily say that there is no better way to enjoy home made chocolate and I’m completely and utterly hooked! The only thing saving me from turning into one big home-made chocolate easter egg is the fact that they taste that good, no one else I offer them to can stop either. That’s right, if I’m going down, I’m taking you all with me 😉 

I always get a lot of questions about the particular brands of products I use. As such, I have listed these alongside the ingredients below. Whilst I am sure other brands of products may be just as delicious, choosing ingredients that are not only sustainably sourced, but also of a very high quality are really important to me. You can find out more about these products here: Loving Earth and Twenty8 Essential Oils. 

Make Your Own Chocolate this Easter

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Description

A delicious and simple way to enjoy chocolate over Easter without all the hidden nasties.

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Ingredients

Units USM Scale 1x2x3x

• 60g Cacao Butter (Loving Earth)
• 3 generous tbsp. Coconut Oil (Loving Earth)
• 4 tbsp. Maple Syrup or 2 tbsp. Coconut Sugar (Loving Earth)
• 3/4 cup Cacao Powder (Loving Earth)
• 2 generous grinds of Himalayan Rock Salt
• A few drops of your favourite Essential Oil for flavour. See NOTES.

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Instructions

1. Fill the bottom of a saucepan with a splash of water. This will prevent the cacao butter from burning. Be careful not to add too much, you just want to cover the base of the pan whilst the cacao butter melts.
2. Over a medium heat melt the cacao butter, coconut oil and maple syrup. It’s important not to leave this on the heat for too long as it can burn. Stir frequently.
3. Once the cacao butter has softened, remove from heat and add the remaining ingredients. Stir until well combined.
4. Pour the mixture into your chocolate moulds and place in the freezer until set.
5. Serve immediately ?

Notes

When it comes to using essential oils, I love Twenty8’s Orange Essential oil for this recipe, but Vanilla, Peppermint, Lavender etc. will all work beautifully. If you don’t want to add an oil, you can add the juice of 1 orange, or simply enjoy without.

For some extra crunch, place an almond inside each mould before you pour over the chocolate mixture.

For a lower fructose alternative, you can use Rice Malt Syrup instead of Maple.