Description
Quick and easy homemade vegan and gluten-free chocolates. Make these for your home or to give to a friend, or both!
Ingredients
Scale
Ingredients:
1 cup of organic cacao butter
3–5 Tablespoons of organic maple syrup
1/2 cup of organic cacao powder*
1 teaspoon organic vanilla extract
Pinch of finely ground sea salt
1/2 cup organic macadamia nuts, chopped
1/2 cup organic blueberries – washed and dried
Instructions
- Take a mini muffin tin and line it with cupcake liners or use a silicone mini muffin pan which is what I did. I couldn’t find the exact one I have but here is an example
- Make a double boiler by putting ¼ inch of water in a saucepan and a stainless steel or glass bowl on top, make sure the bowl does not touch the water. You can also use a microwave to melt the cacao butter.
- Over medium-low heat, add the chopped cacao butter to the bowl, stirring until it melts. Then add 3 Tablespoons of maple syrup, stir again.
- Remove the bowl from heat and add the cacao powder, vanilla extract, and salt and stir to combine.
- Now give the chocolate mixture a taste and see if it needs the remaining two tablespoons of maple syrup.
- Add the blueberries and chopped macadamia nuts in a bowl and toss together.
- Pour the nuts and berries into the melted chocolate mixture and equally fill the muffin tins.
- Now, put the muffin tin in the fridge or freezer until it hardens and enjoy them!
Notes
*If cacao powder is too bitter for you, you can use half cacao and half cocoa powder. You can also use all cocoa powder. It will be yummy but will not have the same health benefits as cacao powder does.
