Homemade Chocolates
Ingredients:
200g Coconut oil
90g Maple syrup or honey
3tbsp nut butter
90g cocoa powder
Method:
Melt down the coconut oil and the peanut butter in a glass jar or jug sat in a pan of water on the hob. Then stir in the maple syrup and cocoa powder and stir well off the heat until it goes all silky and smooth. You can just leave the chocolates plain and pour them into silicone ice cube trays and leave to set. In the picture opposite I made a mixture to put in the middle of a banana blitzed up with a few medjool dates and peanut butter for that snickers effect. Or you could simply just put an almond or hazelnut in the middle with sultans so a healthy version of fruit and nut
Or leave to cool a little then you can add in a few drops of wild orange or peppermint Doterra Essential Oil (I would only ever ingest Doterra Essential oils) or you can add in sultanas, nuts and pumpkin and sunflower seeds. Pour into moulds or onto grease proof paper and make a large bark. They can be stored in a tub in freezer or fridge for quite some weeks.
If you have too much mixture and not enough silicone trays and don’t want to do a big bark you can just leave in a jar and let set then melt again when ready to reset.
Once you start making these, you'll be amazed at how simple they are and how much better they taste than most shop-bought chocolate. They are a great way of getting healthy fats in, dark cocoa powder which is full of polyphenols and magnesium, all things we can be low in and important for hormone production, keeping cholesterol low and feeding the gut microbiome. They are just a great sweet treat that you can trust to not be full of rubbish and they taste SO much better than normal chocolate that is full of sugar, emulsifiers and is getting extremely expensive. I buy green and blacks cocoa powder or I stock up on all these ingredients at BUY WHOLEFOODS who I think are great and because I recommend them so much they gave me a 10% off code BWFO-INF-RETREATREMEDIES10 it can be used one time per email address.
