I love chocolate! There I said it! Sometimes I get cravings for a little choccie and know that if I buy some sugar filled crap or even the so called 'sugar free' chocolates that are actually delicious, I will feel yuck and totally remorseful about the choice. So I came up with this recipe for quick homemade chocolate. It takes a couple of minutes to prep than you can chuck it in the freezer and be eating it in as little as 15 minutes (if you're happy with something a little fudgy) and up to 30 minutes for 'proper' chocolate.
Because its made with coconut oil, it does need to stay refrigerated or frozen (I actually like keeping mine in the freezer, helps to stop eating it all in one go!). If you don't have chocolate moulds, you can line a small baking tray with baking paper, pour the mix on top and chuck in the freezer. Break it up into chocolate bark.
This recipe is super versatile, you can add frozen berries, dried fruit, crushed nuts and seeds. You can also you the liquid mix to dip chocolates or ice cream blocks into or drizzle over the top of desserts. Enjoy!
-Renee x
Ingredients
- 3 tbs coconut oil
- 2 tbs rice malt syrup
- 1 ½ - 2 tbs cacao (depending on how strong you like your chocolate)
- 1/8 tsp salt
- Optional- 10 nuts (almonds, hazelnuts, cashews etc), roughly crushed
Method
- On a low heat, gently melt all the ingredients together, using a whisk to combine.
- If you're using nuts, place a small amount in each mould or spread onto the baking paper.
- Allow to cool for a minute, whisk again to combine, pour into chocolate moulds * and place immediately in the freezer. These will take 20-30 minutes to completely set, but I also like to eat them after about 10-15 minutes as they have a consistency like fudge.
Once set, the chocolate should be kept in the fridge or freezer.
*I got cheap heart shaped moulds from kmart, and chocolate block moulds from Heavenly Cacao
