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| Photo courtesy of bunsinmyoven.com |
Wicked Easy "Real" Chocolate
Here’s What You Need:
¼ c. coconut oil
1/2 cup raw cacao powder, sifted
½ cup + 2 tablespoons coconut sugar, ground into powdered sugar using a blender
pinch of fine sea salt
1/2 cup raw cacao powder, sifted
½ cup + 2 tablespoons coconut sugar, ground into powdered sugar using a blender
pinch of fine sea salt
1) Line mini-muffin tins with cut out parchment circles, cupcake
liners or silicone liners, or even a mini “whoopee pie” pan!
2) Melt the coconut oil over warm water just until it melts.
3) Whisk together the cacao powder, powdered coconut sugar, and pinch of fine sea salt in a separate bowl.
4) Once the cacao butter has melted, whisk in the dry ingredients until well-combined.
5) Spoon approximately ¾-1 tablespoon of the chocolate into each muffin tin.
6) Place the muffin pan in the freezer for 10 minutes to allow the chocolate to firm up slightly.
7) Next, spoon about ½ tablespoon of a filling of your choice (or nothing for that matter) into each of the muffin tins.
8) Cover the filling with another ¾-1 tablespoon of the melted chocolate and return the pan to the freezer for another 5 minutes.
3) Whisk together the cacao powder, powdered coconut sugar, and pinch of fine sea salt in a separate bowl.
4) Once the cacao butter has melted, whisk in the dry ingredients until well-combined.
5) Spoon approximately ¾-1 tablespoon of the chocolate into each muffin tin.
6) Place the muffin pan in the freezer for 10 minutes to allow the chocolate to firm up slightly.
7) Next, spoon about ½ tablespoon of a filling of your choice (or nothing for that matter) into each of the muffin tins.
8) Cover the filling with another ¾-1 tablespoon of the melted chocolate and return the pan to the freezer for another 5 minutes.
And now, they are ready to eat. Betcha can’t eat just one.
Some filling suggestions:
Raw “caramel”:
1c of pitted dates, soaked
1 heaping tablespoon of coconut oil
a generous pinch of vanilla powder
1c of pitted dates, soaked
1 heaping tablespoon of coconut oil
a generous pinch of vanilla powder
Soak dates for 4 hours; drain and process with coconut oil
and vanilla.
Peppermint “Patties”
1/4 cup cashews
1/4 cup shredded coconut
1/4 cup coconut oil
1 tbsp honey
1/4 tsp peppermint oil
In a food processor, grind cashews and shredded coconut together into a fine powder. Add coconut oil, peppermint oil, and honey, then pulse until combined - careful not to over process! Refrigerate approx.. 20 min. Once the cream has hardened, scoop using a teaspoon and roll the cream into balls then press flat.
1/4 cup shredded coconut
1/4 cup coconut oil
1 tbsp honey
1/4 tsp peppermint oil
In a food processor, grind cashews and shredded coconut together into a fine powder. Add coconut oil, peppermint oil, and honey, then pulse until combined - careful not to over process! Refrigerate approx.. 20 min. Once the cream has hardened, scoop using a teaspoon and roll the cream into balls then press flat.
Peanut butter
(self explanatory, right?)
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