If you’re looking for a treat for mother’s day. These hit the spot. Super decadent chocolatey goodness but no processed sugar or lecithin in sight! They are also vegan and Paleo friendly. I have given you the basic recipe which you can use to play around with different flavours or you could just make the almond butter cups (pictured). I have a few other variations that I’m working on, which I will add as I make sure the recipes are blog worthy. Some possibilities are raspberry coconut and cacao rocky road, walnut butter cups, pistachio and mint or just the all time favourite coconut rough! Would love to know if you try any of them or if you make up your own creations! Let me know how you go!
Basic Chocolate Recipe
Makes about 12 mini sized chocolates and 1 portion of chocolate for the other variations.
1/4 cup coconut butter
1/4 cup coconut oil, melted
1/2 cup raw cacao
1/2 tsp. vanilla extract
3 – 4 tbsp. coconut nectar
1. Combine raw cacao, vanilla, coconut oil and coconut nectar in a small bowl and mix to combine until no lumps. Add coconut butter and mash together with a fork until forms a paste.
2. Pour mixture into mini or medium silicon/paper cupcake moulds (or if you have them, use chocolate moulds) and place in the fridge for 1 hour or until set.
3. To serve take out of their wrappers/moulds and place on a platter. Nice with a warm chai or coffee or a glass of full bodied red wine.
Almond Butter Cups
1 portion of basic chocolate
3 tbsp. almond butter
1 tbsp. coconut oil
small pinch of Celtic sea salt
1. Divide half of the chocolate mixture between your chosen moulds. Make sure it covers the base adequately. If it is too thin the chocolate may break after it is set. Place in fridge to set.
2. In a small bowl mix almond butter coconut oil and salt together until well combined. Divide between the chocolate filled moulds, to cover the layer of chocolate. This is the middle layer that will be the filling.
2. Pour remaining chocolate mixture over the almond paste and return to the fridge for 1 hour or until set.
More Variations being tested, so watch this space!..
- Apricot and Coconut Bliss Balls (healtherella.wordpress.com)
This recipe comes straight from the cookbook “wholefood for children” by the amazing wholefood chef Jude Blereau. This is a regular creation in my kitchen so I just had to share it with you. I’ve renamed them because they are absolutely bliss! But the recipe is exactly the same a Jude’s. These bliss balls are best eaten nice and cold and are a great afternoon pick-me-up or a nice addition to a sweets plate for a party. I usually make a combined tasting plate of these with my paleo chocolate cake and sweet ‘chocato’ truffles. The only sugar in these balls of bliss come from the dates and apricots, and the fat from the coconut fills you up and gives you slow released energy too so you don’t get that crash like you would from a processed sweet. Dates and apricots also provide you with a variety of vitamins and minerals and are a good source of fibre all of which you would not get from a candy or a chocolate bar. So if you are going to have a sweet treat try these little balls of bliss!
95 g dried apricots (preferably sulphur-free), roughly chopped
55 g dates, pitted and roughly chopped
185 gr coconut butter* (spread)
1 tbsp coconut oil, melted, if required
25 g desiccated coconut
1. Process the apricots in the food processor until they are finely chopped and beginning to come together.
2. Add the dates and coconut butter and process until combined.
3. Scrape down the sides, if needed and continue to pulse again. If the mixture does not come together, add the coconut oil and pulse again.
4. Roll mixture into small balls and then roll them in the coconut and place on plate.
5. Leave in the fridge for 30 minutes to set.
6. The balls will keep in an airtight container in the fridge for up to 2 weeks.
*Coconut butter is the coconut flesh ground into a paste. It is also sometimes called coconut manna. Do not mistake coconut oil for the coconut butter you need for this recipe, as some coconut oils call themselves ‘butter’. You must use the true coconut butter made with the whole flesh in this recipe, otherwise the balls will fall apart. So make sure you check the ingredients that it is made with the whole coconut flesh.