Description

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

Ingredients

Units Scale

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.

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
Once the cacao butter has softened, remove from heat and add the remaining ingredients. Stir until well combined.
Pour the mixture into your chocolate moulds and place in the freezer until set.
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.