Recipe provided by Shazzie
Makes six large butterflies. Keeps for two months when refrigerated in a sealed container.
60g or ½ cup cacao butter
60g or ½ cup coconut oil
60g or ½ cup lucuma powder
2 teaspoons maca powder
1 teaspoon chaga extract powder
1 teaspoon dried wild edible flowers
1 teaspoon fresh wild edible flowers
1 teaspoon rose extract liquid
2 teaspoons xylitol
1 teaspoon Himalayan pink salt
In a small dish, mix up the flowers, xylitol and rose extract and set aside.
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, salt, maca and chaga 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, add the xylitol mix. Immediately pour into your butterfly moulds. If you don’t have butterfly 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. Eat in your meadow, while rocking out to “Wild Flower” by The Cult on your iPod or other generic MP3 player.
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|