This recipe is perfect FOR ENROBING and DECORATING your homemade treats and snacks.
INGREDIENTS
3/4 cup (75 g) cacao butter, melted (weigh before melting)
2 tbsp raw, extra virgin coconut oil, melted
2-3 tbsp liquid sweetener of choice
5 tbsp raw cacao powder
Pinch Himalayan pink salt
2-3 drops vanilla essence (optional)
INSTRUCTION
1. Place cacao butter together with pinch of salt, and liquid sweetener of choice in a bowl (I like using maple syrup or light agave for this recipe).
2. How to MELT cacao butter? I use the bain-marie (double boiler) method. Fill a pot with 1-2 cm of water over low heat, place the bowl with cacao butter on top until cacao butter melts.
3. Remove bowl carefully, making sure no steam or water gets into your liquid.
4. Add melted coconut oil and cacao powder to bowl and mix until powder dissolves. If liquid seems very thin, wait till it cools down and thickens up a bit.
5. Dip your treats into the chocolate and sprinkle with anything your heart desires (Meldon sea salt, freeze dried fruits, cacao nibs or chopped nuts or seeds)
Find Chocolate Covered Nuts & Seeds ENERGY BALL RECIPE on my website.
Place leftover melted chocolate in a clean, airtight container. This chocolate keeps well for 2-3 weeks in room temperature.
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