With Easter just around the corner I’ve whipped up this dark chocolate almond recipe to satisfy those sweet cravings over the break.
This recipe benefits from the addition of antioxidant rich raw cacao powder which neutralises chemicals (free radicals) produced by oxidation in the body. Raw cacao is also high in magnesium, responsible for muscle and nerve function, regulating heart rhythm, blood pressure and blood sugar. Compared to commercial chocolate, these chocolates are more nutrient dense and a lower sugar alternative.
There are many flavour variations to this recipe – see the suggestions below for some inspiration to suit your taste preferences.
Makes 12 chocolate hearts (depending on the size of your silicone mould).
- 1/2 cup organic coconut oil
- 1/2 cup raw organic cacao powder
- 1/2 cup organic maple syrup
- 12 raw almonds
- Pinch of Himalayan rock salt
- Wash your silicone mould if it’s the first use and ensure you dry it thoroughly.
- Combine all the ingredients in a mixing bowl. Place the bowl over a saucepan of boiling water, ensuring the bottom of the bowl does not touch the water and that no water goes inside the bowl.
- Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary.
- Whisk ingredients until completely melted and smooth. The chocolate should be a runny consistency and easy to pour.
- Adjust flavours to your taste at this point if preferred.
- Place one raw almond in each mould and gently pour the mixture over the top using a spoon.
- Place the mould in the fridge to set for an hour or more (or in the freezer if you can’t wait that long!).
- Add 1 teaspoon organic peppermint, orange or coconut essential oil.
- Add your fave raw nuts such as almonds, macadamias or hazelnuts.
- Add coconut flakes to make a healthy coconut rough.
- Dried blueberries or goji berries.
- Cacao nibs for choc chip goodness.