You’ll need :
- 1 cup cocoa or carob powder. Cacao for adults, not for kids. It is a stimulant!
- 1 cup cold-pressed coconut oil.
- Raw honey to taste (the supermarket stuff is processed and sugarised…)
Don’t forget! Any add-ins your heart desires – organic orange zest (avoid grating chemicals into your lovely chocolate!), peppermint essential oil, pepitas, goji berries, organic dessicated coconut, organic cinnamon, chia…. My best yet ‘add in’ is tahini. It makes the chocolate feel creamy and nutty at the same time.
I have to say, a Thermomix does work great for this (directions further below). But otherwise a saucepan and blender is great too. No microwaves please – any goodness will be zapped away…
Let’s get to it…
- Melt coconut oil if needed.
- Add coconut oil, cacao and honey to blender.
- Blend to ensure the honey is distributed evenly. If you let it stand, be sure to mix again to distribute the honey, as it will settle.
- Pour into moulds or a tray lined with grease-proof paper.
- Set in fridge or freezer.
- Eat and reap the benefits of coconut oil (antimicrobial, antibacterial, eases constipation, to name a few benefits) and cacao (magnesium, iron, zinc, antioxidants..)!!!
Thermomix – add ingredients to bowl. Warm 37deg – 2mins – SP2. Check the mixture is runny. Blend SP5 – 3secs to distribute honey.
Note: The chocolate will begin to melt fairly quickly once taken out of the fridge or freezer. You can experiment by adding some cacao butter in place of coconut oil to achieve a chocolate that doesn’t melt as easily. Another delightful chocolate!
If you want a completely fructose-free treat, I’d suggest just carob powder with coconut oil. The carob powder has slightly more sweetness to it than cocoa 🙂
Naturally-coloured chocolate (for ANY occasion!)
Now it depends how many chocolates you want to make as to the quantities needed. If you follow the recipe below you’ll have enough for about 3 trays of Easter moulds and probably more. You can either pour the rest into a lined tray to make Easter chocolate bark or if you get the trays in the freezer quickly, you can pop those chocolates out and re-use the trays. Or use it as a delicious chocolate sauce. Or get the family to just lick the rest!
- Easter chocolate moulds OR a tray lined with baking paper
- 100g cacao butter (health food store) – you’ll need a small packet
- ½ cup cacao powder (or organic cocoa or carob powder: less of a stimulating effect than cacao, especially on children!)
- About ¼ cup coconut oil – most are cold-pressed
- About 20g or 2 tbs raw honey, maple syrup or rice malt syrup – this is the minimum you would add but do taste it before you add more
- Seeds of ½ a vanilla bean pod or 1/2 tsp vanilla extract – optional but yummy
- Natural colours!
- Yellow – turmeric powder
- Green – chlorophyll liquid or chlorella/spirulina powder
- Black – charcoal powder
- Blue – blueberry juice
- Purple – beetroot juice
- Use your imagination! And pantry….
Preparing white chocolate
- Chop 100g cacao butter : 5 secs – SP 7
- Scrape sides and add 20g honey and vanilla bean seeds
- Melt : 37 deg – 6 mins – speed 2 (check all is melted)
Double boiler way:
- Chop 100g cacao butter into small pieces.
- Boil water in a saucepan and place cacao butter, 2tbs honey and vanilla bean seeds into metal or glass bowl above, being sure the water in the saucepan doesn’t touch the bowl above. Remove when cacao butter is melted.
- Pour the mixture into separate bowls and add the colours. Depending how bright you want the colours, start with the end of a teaspoon and then add more as you go. Note : liquid colours such as chlorophyll liquid or blueberry juice will leave a ‘holey’ texture on the front (which gives a great effect) but be careful not to overdo it so the chocolate won’t set.
- Carefully tip the coloured chocolate into the bottom of moulds OR swirl OR use the end of a spoon or other utensil like a chopstick to ‘paint’ the colour in.
- Pop the moulds or tray in the freezer to set.
Now make the dark chocolate..
- Melt ½ cup coconut oil OR a combination of coconut oil and cacao butter (eg cut a few pieces of cacao butter into a measuring cup and pour in the coconut oil around it to make ½ cup) gently. You can use the same instructions as above for melting but will probably need less time with the coconut oil.
- Add ½ cacao powder and 20g or 2 tbs honey (depending on desired sweetness) and mix in well. Using a Thermomix or blender can be great to give it a whizz to distribute the honey through the mixture.
- Get your moulds or tray out and pour the dark chocolate mixture in on top.
- Back to the freezer.
- Wait for about 10mins and then hold your breath and check out your artwork!!
I am Heidi Hosking.
I am an Intuitive Guide to mothers of ‘the New Children’ and creator of the Mother-Child Healing Approach.
I guide you to truly heal yourself, raise your vibrations and embody your Warrior Mother – so you can hold space and use your clarity, energy, voice, power and love to guide your child to heal with more ease.
Some have called me the Truth Seeking Mum. I feel that I am a Voice for the New Children.
I am prepared to look at the stuff that most of society sweeps under the rug. All of the hidden truths that are limiting our children’s true potential.