OK, so I realise that this is another sweet things post, but it is totally unavoidable being Easter and all...... How could I not do chocolate recipes today?! We've had such an amazing day today. We were blessed by beautiful weather, went to really special Church service, had a delicious lunch all together, got soaked washing cars, worked on the start of a butterfly garden AND made a ton of raw chocolate treats! I thought the girls would be tired out but they are still up giggling in their room as I type this!
We did two choccie recipes today, scrummy raw orange chocolate Easter eggs and some homemade coconutty peanut butter cups.
The first recipe, the chocolate eggs, we made from a raw chocolate kit that Nanny (my Mum) got the girls for Easter from 'Choc Chick' (Fabulous site- I recommend you check this out!). We stuck to their recipe that came with the kit, apart from adding some orange zest as the girls really like that combination. It was a nice activity for Fia and I to do together while Dorrie took a nap! You could purchase this kit online, or source the ingredients separately to make these.
The second recipe is one of my own, though there are quite a few healthy peanut butter cup recipes out there. There are no definite rules when it comes to peanut butter cups, you could use crunchy or smooth peanut butter, other nut butter fillings, ground almonds, dried berries, vanilla extract, coconut milk..... the list of possible ingredients is endless!
Raw Chocolate Easter Eggs
100g Raw cacao butter
6 tbsp raw cacao powder
4 tbsp sweet freedom syrup (you could also use maple syrup)
Zest of an orange
pinch of sea salt
Chocolate moulds of your choice
Melt the cacao butter in a bowl over a pan of water, which is on a low heat.
When it is melted (be patient, you don't want to use a high heat) add the cacao powder, orange zest, pinch of salt and sweet freedom syrup. Whisk this until smooth.
Pour into moulds and set in the fridge for a couple of hours.
Coconutty Peanut Butter Cups
80g raw cacao butter
10g virgin coconut oil
6 tbsp raw cacao powder or good quality cocoa powder
4 tbsp sweet freedom syrup or maple syrup
6 tbsp unsweetened dessicated coconut
3 tbsp unsweetened crunchy peanut butter with sea salt
Petit four cases
Melt the cacao butter and virgin coconut oil in a bowl over a pan of water which is on a low heat.
Add the cacao powder, sweet freedom and dessicated coconut, mix together till well blended.