Dairy Free Easter Chocolate
Ingredients
- ½ cup Raw cacao butter or coconut oil
- ¼ cup Raw cacao or dutch cocoa powder Cocoa powder will do, but it's not as nice
- ⅛ cup maple syrup or sweetener of choice Honey for SCD compliant
- ½ teaspoon vanilla extract
Instructions
- Melt the cacao butter over a low heat in a saucepan.
- Add the cacao, sweetener and vanilla and whisk thoroughly to combine everything.
- Pour into molds, ice cube tray, or a container lined with baking paper.
- Set in the fridge or freezer.
Notes
If you are using coconut oil, you will need to keep these in, and eat them straight from the fridge or freezer. If you used cocoa butter then they are fine stored at room temp, but i do find they start to form a powdery coat on them after a few days, i guess maybe from the lack of sugar and preservatives. So i keep them in the fridge. I usually double this mix and it makes an impressively big jar of chocolates!