Yes this is true... Follow this recipe and you will be in chocolate heaven in no time!
This is an example of the chocolate being used as a cake filling and topping but can equally be stored as a solid to indulge whenever you fancy.
Ingredients:
- 5 tbsp organic coconut oil
- 3 tbsp raw cacao powder
- 2 tsp maple syrup/agave nectar
- Optional: 1 tbsp of XyloBrit (To make it sweeter)
Instructions:
1) You will need to melt your coconut oil (it solidifies at room temperature). To do this all you need to do is add the 5 tbsp to a small mixing bowl and then place in a bigger bowl or sink of warm-hot (not boiling) water. Make sure none of the water gets into the coconut oil bowl.
2) Leave the oil to slowly melt until completely clear and watery (this will take about 5 minutes).
3) Add all of the remaining ingredients to the bowl and mix well all together until smooth.
4) At this stage you can use your chocolate in any way you wish.
Here are the options:-
* To have it as solid chocolate place in the fridge in a container of your choice for 15 minutes and then it will be solid when taken out until eaten (as long as room temperature is not too hot).
OR
* To have as a filling or topping for baking place in the fridge in the same bowl until it looks half solid (not as runny and slightly matte) and then mix well until the mixture thickens (to a chocolate spread consistency). It is now malleable to use as you wish to perhaps cover and fill a cake (see photo) or maybe add to porridge as a sweet treat!
OR
* To have as a liquid chocolate use it as it is. Keep it at room temperature and it shouldn't solidify. You could use this in a spot of heated almond milk for a guilt-free hot chocolate or maybe get your friends around for a chocolate fondue evening to have with nuts and fruit to dip in- delicous!!
2) Leave the oil to slowly melt until completely clear and watery (this will take about 5 minutes).
3) Add all of the remaining ingredients to the bowl and mix well all together until smooth.
4) At this stage you can use your chocolate in any way you wish.
Here are the options:-
* To have it as solid chocolate place in the fridge in a container of your choice for 15 minutes and then it will be solid when taken out until eaten (as long as room temperature is not too hot).
OR
* To have as a filling or topping for baking place in the fridge in the same bowl until it looks half solid (not as runny and slightly matte) and then mix well until the mixture thickens (to a chocolate spread consistency). It is now malleable to use as you wish to perhaps cover and fill a cake (see photo) or maybe add to porridge as a sweet treat!
OR
* To have as a liquid chocolate use it as it is. Keep it at room temperature and it shouldn't solidify. You could use this in a spot of heated almond milk for a guilt-free hot chocolate or maybe get your friends around for a chocolate fondue evening to have with nuts and fruit to dip in- delicous!!
There are so many ways to use this coconut-y rich chocolate! Would love to hear if you have used or developed different way to use it! Post a comment below :-)
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