Creamy Coconut Oil Chocolate

Published on April 1, 2015 | By
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This creamy chocolate recipe is ideal for Easter, gifts, Christmas or just any time when you feel like some chocolates.  It uses coconut cream to give a creamy taste and a low amount of sweetener.

There is a bit of an art to making homemade coconut oil chocolates from scratch as the chocolate is prone to separating.  But once you know the secret it is quick, easy and provides beautiful results.  The secret is to use a blender or food processor to blend the ingredients and then quickly place the chocolate in the freezer to set.  It is important not to over blend the ingredients and also work with mixture as quickly as possible.

We know how fun it can be to make colourful chocolates so we have included a simple and nutritious way of decorating your chocolates without artificial colourings.

 

Ingredients

  • 1 cup melted coconut oil
  • 1/2 cup raw cacao powder
  • 2 tablespoons maple syrup
  • 1/4 cup Ayam coconut cream
  • Pinch Himalayan salt
  • For decorating: Coconut butter, beetroot and tumeric powder

Nutrition Info

Instructions

  1. If you melted the coconut oil, leave to cool slightly so that it is still liquid but only just warm to touch.
  2. Place all the ingredients into a blender or food processor bowl.
  3. Blend or process for a few seconds, or enough so that the mixture is smooth but not over mixed.
  4. Quickly pour the chocolate mixture into silicone chocolate moulds and place in the freezer to set.
  5. Once the chocolates are set, remove from the fridge. Using your hands very gently pop the chocolates out of the moulds.
  6. If you wish to decorate your chocolates: Gently melt a tablespoon of coconut butter in a small glass or bowl. For pink colouring: Add a teaspoon of grated beetroot and stir until the butter has changed colour. For yellow colouring: Add a 1/4 teaspoon of turmeric, and stir until the butter has changed colour. Add more turmeric to make a brighter yellow. Dip a small fine paintbrush in a colour of your choice and lightly paint a design on the chocolate. The colouring will set immediately so you need to work quickly and accurately. Place back into the fridge or freezer.
  7. Store in the fridge or freezer.
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