Perfect for Christmas, plus a chance to get creative – dip wonderful seasonal and dried fruits and nuts into melted chocolate. Carefully lay them onto a sheet of parchment paper and pop into the fridge. You can of course make these with good quality commercially bought dark chocolate but it’s so much more rewarding and delicious to make your own from scratch, especially at this time of year when you can enrol family and friends to help.
All you’ll need:
- 125g cacao butter
- 50g cacao powder
- 50g coconut nectar
Melt the cacao butter in a bowl over simmering water, remove from the heat and sieve in cacao powder. Combine with coconut nectar and stir until smooth and cooled down, it needs to get below 31 degrees if you are able to measure it. Pour it into moulds to make your own chocolate. You can get creative and add in peppermint or orange oil, sea salt, orange or lime zest, hemp or chia seeds for a little crunch. I made crunchy mint chocolates. Just pour the chocolate mixture into moulds (which you can buy online) and put into the freezer to set. Makes 18 so perfect for a healthier Christmas. If you don’t have moulds then try setting them onto teaspoons – just grease the spoons with a little coconut oil first then pour onto them and set in the fridge on a tray. Easy peasy!