This chocolate is just heavenly. Adjust the sweetener to taste to make it as sweet or bitter as you like. Add any exciting superfood toppings that you enjoy. Make it in different shapes – little ones, thick ones, thin ones – or a big round slab like I made. I quite like the look of a big round slab. There is something exciting to me about placing a big round disc of chocolate in the centre of the dinner table (instead of truffles) along with after-dinner coffee/tea. Everyone breaks off a chunk and digs in….Hmmm.
The mixture isn’t half bad either;)
- 1/2 cup grated cacao butter (pack the cup)
- 1 tablespoon coconut oil
- 1/3 cup raw cacao powder
- 2-4 tablespoons agave/maple syrup (according to taste)
- 1 teaspoon pure vanilla powder/extract
- pinch salt
- 1 teaspoon maca (optional)
- extras – cacao nibs, goji berries, dried cranberries, hemp seeds
Put cacao butter and coconut oil in a small pot on the stove. VERY SLOWLY heat it up (stirring constantly) until JUST melted. You do not want to burn the cacao butter and it melts on low heat really quickly. Take off the heat immediately and add all other ingredients (except the extras). Taste and adjust accordingly. Pour this into a silicone mold of your choice. I sprayed my silicone baking pan with non-stick spray and then poured the mixture into it. Sprinkle with whatever toppings you fancy. Pop into the freezer for 15 minutes to set.
To eat it, break off what you would like and place the rest back into the fridge or freezer. I store mine in the freezer so that I have a big chunk of chocolate available instantly at the onset of any craving that may strike:)