If, like me, you have a penchant for something just a little bit indulgent after dinner, look no further than these deliciously healthy chocolates.
The beauty of these bad boys is that you can tailor them to suit your palate, by adding in additional delights like coconut, goji berries, cacao nibs or nuts. Here is the basic recipe:
- 1/2 cup of raw cacao butter (you can find this at health food stores. It is white in colour)
- 1/4 cup of softened coconut oil
- 1/4 cup of coconut butter, or coconut mana (again, look for this in health food stores. If you can't find it, just use 1/2 cup of coconut oil instead). The coconut butter adds a delicious creamy texture and depth to the chocolate.
- 1/3 cup of raw cacao powder
- 1 - 2 tablespoons of rice malt syrup (if you like your chocolate a bit sweeter, go for 2 tablespoons)
- 2 generous pinches of HImalayan sea salt.
In a small saucepan, melt the cacao butter over low heat until dissolved and then combine with the remaining ingredients. The rice malt syrup has a tendency to drop to the bottom of the mixture, so keep this in mind when pouring the chocolate mixture out.
Pour chocolate mixture into rubber moulds (I use a rubber ice cube tray, but you can also buy different shaped moulds from kitchen stores), ensuring that the rice malt syrup is evenly distributed in each mould to maintain a consistent flavour.
Place moulds / ice cube tray in the freezer and freeze. (Note - these chocolates will melt very rapidly if not placed in the freezer. Eat straight from the freezer when set!
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