Recipe provided by Shazzie -
Makes about 30 thins, depending on the moulds you use. Keeps for four weeks when refrigerated in a sealed container.
Put a small thick-based pan on the lowest heat on your hob. Add the cacao butter and coconut oil and very gently stir continuously. As soon as you can feel some warmth in it with your finger, remove from the heat. Leave to melt on its own from this point, gently stirring occasionally.
While the butters are melting, put the lucuma and cacao powder in a mixing bowl and gently blend together.
Once the butters have melted, gradually pour them into the mixing bowl, whisking as you go. Once everything is smooth and glossy, slowly add the oil and agave nectar while whisking. Immediately pour into your thin moulds. If you don’t have thin moulds, any other chocolate moulds will do.
Gently tap the moulds for a minute or two to release any air bubbles, then put into the fridge to set for a couple of hours. Always eat your pudding after you’ve had your greens, otherwise you might get told off.
Tip: I always use silicone moulds for chocolate. The end result is a glossy chocolate that’s easy to remove from the mould.
|Brand||Detox Your World|
|Raw Food Recipes||Snacks|