Video recipe here https://youtu.be/lHJ2sPQEmk0
- 1/2 cup raw cacao butter
- 1/2 cup raw cacao liquor*
- 1/2 cup rice malt syrup
- 1 tbsp raw cacao powder
- tiny pinch Himalayan salt
- optional splash food grade orange or peppermint essential oil, or vanilla powder
*Cacao Liquor is chocolate in it’s purest form, and contains both the cacao and the cacao butter. It melts beautifully and sets lovely too. You can order this online along with your butter etc. Replace with cacao powder if preferred.
- 1/3 cup coconut butter*
- Food Grade Peppermint or Orange Essential Oil (I use young living oils)
*you can get coconut ‘butter’, ‘paste’ or ‘creamed’ coconut, made from ground coconut flesh, from asian grocers, some supermarkets in the asian section and health food stores.
Gently Melt and whisk chocolate ingredients together in a bowl over another bowl of hot water. Adjust flavours to your taste. Pour into desired moulds half way and set in the freezer. Meanwhile combine essential oil to taste in coconut butter. Form little balls in the centre of each mould, then cover with remaining chocolate and set.