It’s that time of the year again where our healthy habits can easily go down the rabbit hole as we indulge in that all-too-good chocolate goodness. But who’s going to stop us? Easter gives us an excuse to treat ourselves all long weekend. But treating yourself can come in many forms! Family. Friends. Self-care – like hot baths and walks outside in nature.
But let’s get real, there will be chocolate. And loads of it. So since you’ll have time over the weekend, why not try your hand at making your own Gluten Free, Dairy Free, Refined Sugar Free treats? It’s nourishing because it uses whole-food ingredients – and even non-raw/vegan/DF/GF/etc family members LOVE IT.
I’ve been making my own for over a year now and I swear it’s better than any store bought raw variety.. I may be biased towards my own cooking. It’s dangerously good and once you’ve perfect your recipe you’ll be making it weekly. Trust me. Enough of the reasons why you should DIY – here is the recipe…
200gram (1 cup) raw cacao butter or coconut oil (or a combination of 100gram of each which is my favourite way to do it), melted
30grams (¼ cup or more if you like thick dark chocolate) good quality organic cacao powder
2-4 tablespoons maple syrup/brown rice syrup (you can adjust the sweetness to your taste)
Himalayan (or good quality) rock salt to taste
**Optional ½ teaspoon of cinnamon if you want a richer nuttier flavour.
Simply melt the cacao butter or coconut oil over a very low heat, either in a small pot until just melted. Cacao butter melts faster than coconut oil and can burn so watch it carefully.
Add the cacao powder and rice syrup and salt if you’re using, mix until well combined. Taste it. You’ll know if you’re onto a winner. Adjust salt/sweetness until you’re satisfied.
Pour into chocolate moulds or mini-cupcake baking cups or even a rectangular cake tin lined with baking paper to make a block.
I like to add a few more grinds of salt to the top for extra crunch – but I’m a salt fiend so go easy J you can also sprinkle with goji berries or nuts or whatever your heart desires.
Place in the freezer immediately to set. Once set, keep in an airtight container in either the fridge or freezer. It will last a week or more in the fridge or freezer, but if you’re anything like me it’s all over and done with in about 5 mins.
If you’re taking it to an Easter picnic make sure to store in an airtight container sitting on an ice brick until you’re ready.
5-10 mins to prepare. 15-30 mins to freeze. I like to let mine thaw for about 5 mins if I freeze. If you’re using lots of cacao butter the fridge is fine and its then perfect to eat immediately. Suggest you freeze 100% coconut oil.