{"id":3622,"date":"2017-04-12T16:51:42","date_gmt":"2017-04-12T08:51:42","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3622"},"modified":"2017-04-12T16:51:43","modified_gmt":"2017-04-12T08:51:43","slug":"paleo-super-simple-chocolate","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/paleo-super-simple-chocolate\/","title":{"rendered":"(paleo) Super simple chocolate"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Chocolate has always been one of my favourite things.\u00a0 However, over the years my tastes have changed slightly and more recently I have turned to the “dark side”,\u00a0preferring nothing less than 70% cacao.\u00a0 That being said, I developed this recipe with others in mind also.<\/p>\n

I have always loved giving edible gifts as that is how I show my affection for people.\u00a0 I tend to make something with a lot of love and hope that shows in the gifts that I give.\u00a0 These are so simple and quick to make with only a few ingredients\u00a0you can whip them up at the last minute to take as a hostess gift, as a present or even for an after-dinner treat.<\/p>\n

Make these for yourself or someone you love.\u00a0 Just do yourself a favour and find an excuse to make these soon!<\/p>\n

(paleo)\u00a0Super simple chocolate<\/span><\/strong>
\nNo: Gluten \/ Grain \/ Soy \/ Nuts \/ Dairy \/ Eggs \/ Refined sugar
\nMakes approximately 24 mini chocolates<\/p>\n

You will need<\/span><\/strong>
\nSpatula
\n2 x 12-hole silicone chocolate mold<\/div>\n

Ingredients<\/span><\/strong>
\n60g raw cacao powder
\n120g coconut\u00a0oil
\n60-100g\u00a0honey (I used 60g)<\/p>\n

Optional additions<\/span><\/strong> (I did two different versions)
\n1 Tablespoon dried cranberries
\n1 Tablespoon slivered almonds<\/p>\n

1-2 drops pure peppermint essential\u00a0oil<\/span><\/a> (for half the mixture)<\/p>\n

Preparation<\/span><\/strong>
\nPlace cacao powder, coconut oil and honey\u00a0into mixing bowl,\u00a0melt for\u00a02 minutes \/ 70\u00b0C \/ <\/strong>Speed 2<\/strong>.\u00a0 Meanwhile, divide the cranberries and almonds evenly between 12 of the molds.\u00a0 Once mixture is melted and combined, pour approximately\u00a0half on top of cranberries and almonds to fill each mold.\u00a0 Use spatula to press mixture in if necessary and smooth top.<\/p>\n

With the remaining half, add peppermint oil to mixing bowl and mix for 5 seconds<\/strong> \/ <\/strong>Speed 2.\u00a0 <\/strong>Divide the mixture evenly between remaining 12 molds.<\/p>\n

Place the molds onto a tray and tap the tray gently on the bench several times to ensure that any air bubbles are forced out.\u00a0 Smooth any chocolate that may have been disrupted and place tray into fridge for approximately 1 hour or until firm.<\/p>\n

Remove from fridge, pop out of molds\u00a0and gift wrap or eat.\u00a0 Store remaining chocolates in an air tight container in fridge until ready to use.<\/p>\n

My tips<\/span><\/strong>
\n* Flavour these with whatever you like.\u00a0 Orange essential oil <\/span><\/a> would be lovely also.
\n* You can double, triple, even quadruple this recipe to make a large batch.\u00a0 If you don’t have molds, just line a baking tray or tin and pour the mixture into that then top it with what whatever you like.
\n*These will keep in the fridge for several weeks (if you don’t eat them all)
\n* If you want to chill them quickly you can put them into the freezer for 15 – 30 minutes or until firm.
\n* If you’d like to know more about the\u00a0pure essential oils I use, please take a look here.<\/span><\/a><\/p>\n

\"\"<\/a><\/p>\n

ease: 9.5\/10.\u00a0\u00a0Could it be any easier?!<\/strong>
\ntotal prep time:\u00a08 minutes <\/strong>+ chilling time
\ntotal cooking time:\u00a02 minutes\u00a0<\/strong>
\ntotal:\u00a010 minutes\u00a0<\/strong>+ chilling time<\/p>\n

taste: 10\/10<\/strong>\u00a0I know this isn’t “real” chocolate, BUT it is better for you, super easy to make and delicious.\u00a0 I hope you make it for yourself.<\/p>\n

would I make it again:\u00a0 Yes!!!!!\u00a0 As much as possible. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

\n

Chocolate has always been one of my favourite things. However, over the years my tastes have changed slightly and more recently I have turned to the “dark side”, preferring nothing less than 70% cacao. That being said, I developed this recipe with others in mind also.<\/p>\n

I have […]<\/p>\n","protected":false},"author":2,"featured_media":3628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[89,57,70,73,28,50,54,72,71,35,29,65,27],"tags":[17,127,139,142,101,122,124,141,140,107,102,135,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3622"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3622"}],"version-history":[{"count":21,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3622\/revisions"}],"predecessor-version":[{"id":3645,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3622\/revisions\/3645"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3628"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3622"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}