These chocolates are low in sugar and can be made without any sugar by leaving out the honey. They are made with healthy fats and taste delicious to make a perfect snack for an energy boost while you’re hiking, after a workout or just because!
1/2 cup cocoa butter
1 cup coconut oil
1/2 cup flaked almonds
1/2 cup ground almonds
1/2 cup flaked coconut
1 tsp good quality vanilla powder
1 tbsp good quality honey
1 tsp cinnamon
1 tbsp cacao powder
I always heat the cocoa butter slowly so that it remains in a raw state, or as much as possible. To do so I place the cocoa butter a bowl over a saucepan with boiled water in it and leave it for 20 minutes or so until it’s melted without turning the heat on. Half way through, when the cocoa butter has partially melted, I add the coconut oil as this melt faster than the cocoa butter.
Once they are both in liquid form you can stir in all the dry ingredients. Add the almonds and coconut gradually assessing if the mixture is becoming too dry. You want it to be fairly pliable and on the side of runny so that you don’t end up with a very dry, solid truffle at the end. Bear in mind that the currently liquid butter and oil will set so it will become much more solid.
Pour the mixture into a pie dish lined with greaseproof paper. Sprinkle over rose petals and a dusting of cinnamon. Place in
the freezer initially for 30 minutes and then transfer to the fridge for an hour or until set. You can then turn it out of the pie dish and have fun cracking it into pieces with a knife!