Saturday, 18 October 2014

Chocolate

This 'chocolate' is just soooo yummy and has many beneficial characters too it.  Make from coconut oil which we now re-realise is actually good for us is a key component in this recipe.  Make sure you use good quality cocoa as many cheap and some main stream brands are of poor quality.  I used peanut butter as I had it on hand and it worked well.

Serve this chocolate with coffee or as part of a dessert.  Crew will just eat it randomly!! Breakfast, lunch or dinner lol!

Chocolate


Ingredients

1 cup coconut oil
1/2 cup honey 

1/2 cup nut butter, peanut butter, almond or cashew
1/2 cup cocoa powder (good quality)

A pinch of salt (Himalayan)

Method

Melt oil, honey, butter don't leave this unattended as coconut oil has a low flash point and melt over a slow heat.  Add in cocoa and salt.

Pour into lined with baking paper square tin.

Freeze 1 -2 hours

Cut into squares or triangles. 

I leave it in the freeze just before serving especially in the tropics as coconut oil melts easily.

I like to infuse this chocolate with mint essence, soaked rum raisin, chopped nuts and crushed praline. 

This recipe is

Gluten free
Lactose free
Refined sugar free

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