Home made chocolate... with a twist!
This was a totally last minute recipe, an idea that came to me yesterday morning and I so whipped up and posted over at Real Food Source all within a matter of an hour. Boom! Super productivity... or maybe I just had a chocolate craving. Ha yeah, that's probably more like it! ;-)
So here I have a super simple last minute Easter recipe for you... this would also make a great gift or treat anytime of the year too!
I love making my own chocolate and lately I have been adding all sort of nutritious ingredients to give it a boost and turn a treat into a health experience. I used the Energise powder blend from real food source, but you could use any you had to hand- maca, lucuma, baobab, beetroot, ace to name a few. I haven't been brave enough to try with greens powder but there is no reason why it wouldn't work, i'm just not sure on how much the flavour will come through.
I used the 'as raw as it gets' chocolate couverture blocks for the most nutritional rich option, but any dark chocolate base would work well, then simply add your extras. The coconut oil helps thin the chocolate mix which is needed to maintain a good consistency when adding dry powders so don't omit this.
I added orange extract, partly because choc-orange is my favourite flavour but also because I want to hide any possible hints of the powders coming through. You could also use almond, mint or rosewater extracts too. I added freeze dried berries on top as I was trying them out for the first time but you could add anything you like- raisins, chia, crushed nuts or even my Wholeplus Toppers (I made another batch with those on top!)
The options are literally endless! It's the kind of recipe I love :-)
Recipe: Home Made Chocolate... With A Twist!
- Approx. 1 cup of raw chocolate couverture chopped into small pieces (or equivalent dark chocolate)
- 2 tbs coconut oil
- 2-3tbs Energy blend (or powders such as maca, lucuma or baobab)
- 1 tsp orange extract* (or rosewater would also be great)
- 1/4 cup freeze dried strawberry or raspberry pieces
*note: you don't need to add extract, but depending on the powders used the flavours may come through and I found that adding an extract best compliments the chocolate and strawberry topping.
Chop the couverture coarsely and then melt carefully in a water bath (or similar) along with the coconut oil and orange extract, until fully melted.
Stir the Energy blend (or powders if using) through the melted chocolate leaving no lumps. Pour onto a lined baking sheet and spread to approx. 3-4mm thick (silicone liners are best as it makes it easy to peel the chocolate slab off) or alternatively pour into chocolate moulds. Add a generous sprinkle of freeze fried fruit last to decorate.
Chill for an hour to set. Best served from the fridge.
This recipe was created for Real Food Source as I made it for them whilst testing their ingredients.
Enjoy and have a beautiful Easter!