It surprises me that people still choose to frequent confectionery aisles, when the superiority of homemade chocolate is so simple to achieve. Whether you’re indulging in a little self-love, or wanting to impress that special someone, these creations exude adoration.
40 g (11/2 oz) shaved cacao butter
1/4 cup organic coconut butter
30 g (1 oz/1/4 cup) raw cacao powder
3 tablespoons extra virgin coconut oil
1 tablespoon alcohol-free vanilla extract
10–12 drops stevia liquid, or 1 teaspoon powdered, or to taste
To make the dark chocolate, melt the butters in a bowl over a saucepan of boiling water. Add the other ingredients and whisk until smooth.
Place in love heart moulds and freeze for 30 minutes.
Remove from the freezer and wait a few minutes before popping the chocolate out from the moulds. If in hard moulds, tap the bottom until the hearts fall out.
To make white chocolate, follow the method above but omit the cacao powder.
The chocolates will keep in the freezer for up to 1 month.
You can make other versions to suit your taste by adding orange or peppermint extract, crushed raw almonds, walnuts or cashews.
Recipe and images taken from Eat Clean, Green and Vegetarian by Lee Holmes, published by Murdoch Books, $35.00.
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