Happy Easter from all at Newstead Chiropractic!
Ingredients:
- 50g Cacao Butter
- 50g Coconut Oil
- 6 Tab Cacao Powder
- 1 tsp liquid stevia or substitute with 2- 4 tab rice malt syrup
- Pinch of sea salt
Method:
- Melt cacao butter and coconut oil in a bowl over a pot of boiling water.
- Once melted, add cacao powder and wisk to remove any lumps.
- Stir in sweetener of choice and a pinch of sea salt.
- Taste mixture and add more sweetener if desired.
- Pour mixture into Easter shaped moulds (Ice cube trays also work if you don’t have moulds).
- Freeze for at least 20 minutes.
- Remove from the freezer and EAT! The chocolate will keep for approximately 1 month, remove from freezer 3-5 minutes before eating to soften slightly.
Variations: Stir through any of your favourite toasted nuts for extra crunch, add a sprinkle of chilli flakes for chilli chocolate, or stir through some vanilla, orange zest, dried fruit, peppermint essence or cinnamon! Or experiment with a few to find your favourite combination! My favourite is toasted pistachios and dried cranberries!