This homemade healthy chocolate is so quick and easy it’s fabulous and you can customise it to your own tastes. You can add any additions that your heart desires, such as nuts, flavouring, liqueur or extra sweeteners to name a few.
I don’t want my kids to feel like they miss out on chocolate, but they are not too keen on the dark chocolate by itself.
I love that all you need to make these taste fabulous is a very good quality ingredients and because of this you are not eating all the nasty junk in normal milk chocolate.
This is a recipe that is fabulous for Easter and Christmas or anytime you feel like have your own cute little chocolate shapes. Try this homemade marshmallow recipe if you want to try chocolate covered marshmallow Easter eggs or Santa’s
Best kept in a container in the refrigerator.
Yields 12
5 minPrep Time
5 minCook Time
10 minTotal Time
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Ingredients
- 1 cup cocoa butter
- 1/3 - 1/2 cup (80-120 ml) rice malt syrup (amount depending on preferred sweetness, adjust to taste)
- 1 cup cacao powder or cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Melt cocoa butter in a double boiler or in a bowl placed over a small saucepan with a small amount of water in the bottom. heat on medium/low heat, making sure the water does not touch the bottom of the bowl. or you can melt the cocoa butter in the microwave until completely liquid.
- 2.Once melted, remove from heat and add rice malt syrup and whisk to combine.
- When the mixture is completely fluid with no separation, add cacao or cocoa powder and vanilla extract.
- Whisk until thoroughly combine.
- Adjust sweetness if needed.
- Pour the chocolate into molds or you can use mini paper cupcake liners, or simply line a baking sheet with parchment paper/baking paper and pour the chocolate on top.
- Place in the refrigerator or freezer to harden for 30 minutes to 1 hour.
- Keep chocolate in an airtight container or freezer bag in the refrigerator for 2-3 weeks.
Notes
Feel free to add nuts which if you want something different from plain chocolate
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