Chocolate Recipe
A gluten-free, sugar-free, dairy-free chocolate recipe.Here is the oh-so-easy way to make delicious and nutritious chocolate…
*This recipe is not in my book ‘Mila’s Meals: The Beginning & The Basics‘, but it will be in the second book 🙂
Key: gluten-free, dairy-free, refined sugar-free, grain-free, paleo, vegetarian, for adults too
Serves: Makes 30 chocolates
Cooks In: 30 minutes
Total Time: 90 minutes
INGREDIENTS
(t. = teaspoon; T. = tablespoon, C. = cup)
- 200g Raw Cacao Paste
- 100g Raw Cacao Butter
- 1/4 C Raw Honey
- 1 Vanilla Pod, scraped
- pinch of Himalayan salt
- optional: 1 T Moringa Powder, Baobab Powder, Green Power*, or Mesquite Powder
*Green Power – a mix of wheat, barley and alfalfa grasses, sea vegetables (seaweed) and chlorealla.
METHOD
- Place the cacao paste and cacao butter in a glass bowl suspended over a pot of simmering water.
- Allow to melt gently.
- Pour the mixture into a blender, add the honey, vanilla seeds and superfood of choice and blend on a low speed for 1 minute.
- Pour the mixture back into the glass bowl.
- Using a tablespoon, scoop some chocolate from the bowl and pour into the moulds.
- Place the moulds in the freezer to set the chocolate quickly.
- Break the chocolates out of the moulds, wrap in foil and store in the fridge.
This chocolate does tend to melt quickly at room temperature on a warm day so it is best kept in the fridge until needed. The Easter Bunny tends to leave Mila’s chocolate in the freezer, not the garden 🙂
Raw chocolate will last for up to 3 weeks in the fridge/freezer (but will probably all be eaten much sooner than that!)
So there you have it… delicious and nutritious chocolate that is dairy-free, sugar-free and gluten-free!
Enjoy!
This recipe first appeared on my blog just before Easter – you can read the blog post here.
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