- 90g butter or coconut oil
- 45g honey
- 20g cacao or cocoa powder
Optional toppings: 10ml cream, orange, pomegranates, hazelnuts, raisins
- Small saucepan
- Measuring scales
- Parchment paper
- Tray or moulds
- Dairy (optional)
- Nuts (optional)
- Gently heat the butter or coconut oil over a low heat until melted and then remove from the heat (make sure it doesn’t over heat)
- Add the honey and raw cacao powder and then whisk until fully combined
Line a small container with parchment paper and pour the chocolate mix into it - this will be your block of chocolate once it is frozen so make sure it is nice and even! Alternatively, pour into moulds
- Pop it in the freezer for around an hour and voila - you have made your very own chocolate! Crack it into bite sized pieces and store it in the freezer
If you want to experiment with different flavours simply add them into the mix before you pour it into the container - pomegranates give little bursts of sweetness, the grated rind and juice of an orange makes chocolate orange, add hazelnuts and raisins for a fruit and nut chocolate, and add a glug of cream for milk chocolate. Why not split the mixture in half and try out two types?
Cacao powder is different to cocoa powder, which has been more highly processed and is therefore less nutritious. Good quality cacao powder is very high in antioxidants which our body uses to gobble up free radicals!