Before I share the decadent chocolate recipe, I have some exciting news to tell you. It’s not blog related, but more on a personal note – I am moving to Melbourne! I’ve been offered an amazing career opportunity and am very much looking forward to checking out all the amazing cafes and restaurants the city has to offer!
If you have any favourite places to eat, I would love to hear from you so I too can try them out.
Now, moving onto the much anticipated chocolate recipe. This is definitely one to make over the coming Easter period as it’s prime time to indulge in chocolate.
I’ve use cacao butter as it ensures the chocolate remains solidified longer, meaning it won’t melt as quickly as using only coconut oil.
Cacao powder is what makes this chocolate chocolatey and is considered a superfood due to its high nutrient and antioxidant value.
I just love how the chocolate takes on a glossy appearance once all mixed together, makes you want to eat it by the spoonful.
By lining a baking tray, this ensures the chocolate does not stick and can be easily removed once solidified.
What I love most about this chocolate is the toppings you can add. The combinations are only limited by your imagination!
The consistency should be thin enough to pour straight into the prepared tray.
Once all has been poured, spread the chocolate evenly over the tray as quickly as possible. Once the cacao butter starts to cool, it will start to solidify.
Now it has been evenly spread, the chocolate is ready to be decadently decorated.
You could say this is designer chocolate, but homemade and healthy!
The decadent toppings I chose were from left to right: goji berries and coconut chips; pistachios, cacao nibs and buckwheat groats; and salted caramel macadamia.
This chocolate will keep in the freezer in a sealed container for up to one week, if it lasts that long that is.
Makes a lot!
- 1 cup cacao butter, melted
- 1 1/2 cups cacao powder
- 2/3 cup 100% pure maple syrup
- 2 tsp pure vanilla extract
- Melt cacao butter over low heat in a small saucepan.
- Line baking tray with baking paper (the size of the tray was 18 x 28cm).
- Place all ingredients in a medium size mixing bowl and mix until well combined.
- Pour chocolate onto prepared baking tray.
- Add toppings of your choice.
- Place in freezer for 1 hour or until hardened.
- Cut into pieces and enjoy!
To make this decadent topping, for the caramel I mixed 1 TBSP almond butter with 1 TBSP 100% pure maple syrup with a pinch of salt. Chop macadamia nuts and sprinkle on top of chocolate and add dollops of salted caramel. Set in the freezer, then enjoy!
I sprinkled enough of each ingredient to cover the surface, then placed it in the freezer to set!
This topping is simple, coconut chips and salt. Perfect for those who are unable to eat nuts!
I hope you all enjoy this chocolate recipe over Easter and throughout the year too. Comforting to know you can indulge in decadence that is actually healthy!