By NicolaIngredients
1 cup cacao or quality cocoa powder, sifted to remove lumps
1 teaspoon freeze-dried fruit powder (we used Fresh As strawberry)
Small amounts of any/all of these:
roughly chopped nuts (we used slivered almonds and chopped hazelnuts)
dried fruit (we used goji berries and dried blueberries)
kasha (toasted buckwheat – gives a lovely crunch, and it contains protein, iron, zinc, selenium and B-vitamins)
Directions
1Set out mini muffin cases or silicone moulds on a tray.
2Gently melt cacao butter/coconut oil and maple syrup together over hot water. Add cacao/cocoa powder and cinnamon and mix in a blender on low speed or with a whisk until well combined. Stir fruit powder/nuts/dried fruit/coconut/cacao nibs into chocolate.
3Carefully pour or spoon chocolate mixture into moulds. Sprinkle a few extra nuts or berries, or some coconut, on top. Place in fridge/freezer to set completely. Makes approximately 10 large or 20 small chocolates.
4Keep refrigerated. Will last for ages – but I can tell you for a fact that they don’t have a snowball’s chance in hell of being left for a week.
You can use either coconut oil or cacao butter as a base. If made with coconut oil, the finished products must be kept refrigerated, as they may melt at room temperature. Alternatively you can replace the coconut oil with cacao butter, which will result in chocolates which are less prone to melting at room temperature and more luxurious (although they are more expensive to make). I use half a cup of each, as I prefer the taste and texture that way. But use what you have – a cup of coconut oil/cacao butter in total.
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