Chocolate

Easter in our house is not about chocolate as until last year I had never made it. The kids had some memory of dairy free chocolate from when they were less restrictive and able to have it, but there was a gap when they couldn’t have any at all…until my best friend gave me the courage to research and make my own. I have been making this chocolate for a while now and it’s great to store in the freezer and get out if you need a snack, or to chop finely into a baking project, or even grated and mixed into coconut yogurt as an icing or dollop of ‘cream’ with a yummy cake. This would be a great Easter treat for allergy suffers – a treat the whole family could enjoy.

Ingredients:

• 160 g coconut oil (I melted the coconut oil before measuring it)
• 240 g honey (golden syrup or agave nectar, etc)
• 75 g cacao powder
• 1/3 tsp vanilla bean paste

Method:

1. Line a baking tray or slice tin with baking paper (ensuring it goes up the sides so no chocolate escapes)
2. Place all ingredients into a blender or mix-master and whizz together until smooth
3. Pour into the tray and lay flat in the freezer for 30-60 minutes (until solid)
4. Lift baking paper out of the tray onto a chopping board
5. Either cut into squares, rip the chocolate up, or use small biscuit cutters to make desired shapes
6. Work quickly and get back in the freezer before it melts! As it’s based on coconut oil it should be stored in the fridge or freezer and taken out to eat
7. I store in zip-lock bags or other suitable air-tight containers

Thermomix Method:

1.  Line a baking tray or slice tin with baking paper (ensuring it goes up the sides so no chocolate escapes)
2. Place all ingredients into the bowl
3. Mix for 20 seconds on speed 1 and then scrape down
4. Mix at 37 degrees, for 20 seconds, on speed 4, and scrape down.
5. Repeat until mixture is smooth
6. Pour into the tray and lay flat in the freezer for 30-60 minutes (until solid)
7. Lift baking paper out of the tray onto a chopping board
8. Either cut into squares, rip the chocolate up, or use small biscuit cutters to make desired shapes
9. Work quickly and get back in the freezer before it melts! As it’s based on coconut oil it should be stored in the fridge or freezer and taken out to eat
10. I store in zip-lock bags or other suitable air-tight containers

Please met me know what you think & share this post with friends or family that are allergy sufferers.