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The Chocolate

  • 1 cup finely chopped cacao butter
  • 1 cup cacao powder
  • 3 table spoons honey


Bounty Filling

  • 2 cups desiccated coconut
  • 1 tablespoon honey
  • 2 teaspoons vanilla paste
  • ¼ cup coconut oil
  • – Blend all ingredients together until they form a paste (that is still a bit chunky).


Cherry Ripe Filling

  • 5 medjool dates
  • ¼ cup desiccated coconut
  • ½ cup goji berries or cranberries
  • 1 teaspoons honey
  • – Blend dates and coconut together, then add rest of ingredients and blend until they form a paste (that is still a bit chunky).


Peanut Butter Filling

  • 1/2 cup natural peanut butter
  • 3 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • Pinch of sea salt
  • – Blend all ingredients together until they form a paste (that is still a bit chunky).


Method:

1. Melt cacao butter in heat proof bowl over a pot of simmering water, remove from heat when melted and allow to cool for a few minutes.

2. Stir in cacao powder and honey. Brush a layer of cacao mixture into a mould and pop into fridge to set whilst you prepare your choice of filling.

3. Fill each mould with ½ teaspoon of filling and press gently into mould.

4. Brush remaining chocolate into mould and leave to set in fridge.

5. Remove from mould once set.

Note: Recipe adapted from http://www.movenourishbelieve.com/

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