- 200 grams (1 cup) raw cacao butter or raw, extra virgin coconut oil. Or use a combination of both.
- 40 grams cacao powder, or to taste.
- To sweeten: 1 tablespoon agave, pure maple syrup or coconut syrup. Or a little coconut sugar.
- ¼ teaspoon Himalayan salt
- Chop cacao butter roughly until it is in small chunks. Place in thermomix for 30seconds on speed 9.
- If you don’t have a Thermomix, you can either process in a food processor until fine or chop into fine pieces.
- In a thermomix or double boiler, melt the cacao butter and coconut oil gently. If using thermomix, temp 37 on speed 2 for 8-10mins. Ensure that you scrape down sides of bowl to ensure all the cacao butter is melted.
- When mixture has just melted, add the cacao powder and your choice of sweetener. Mix well until combined. Temp 37 for 7 minutes, speed 1. Then 10 seconds on speed 5 to combine.
- Pour into chocolate moulds, small cupcake moulds or a shallow tray lined with baking paper.
- Place in the freezer or fridge to set. Once set, keep in an airtight container in either the fridge or freezer.
- Note: As both coconut oil and cacao butter melt when exposed to even a little heat, these always need to be kept cold.
There are endless flavours that you could make here. For this batch I made a few different flavours so I simply sprinkled in the bottom of each cupcake cup on of the following;
- Chopped raw hazelnuts
- Chopped raw pistachios
- Chopped goji berries and shredded coconut
- Raw cacao nibs
- Fresh raspberries- (I added these on to of the melted chocolate mixture.)
You could also use
- Pumpkin seeds
- Dried fruits
- Other nuts such as pecans, macadamias, almonds and brazil nuts.
- Spices such as cinnamon or ginger
- Orange, lemon or lime zest
- Peppermint essential oil- just a few drops.
- Nut butter- add a little chocolate in the bottom of your mould, then add some nut butter and cover with a thin layer of chocolate.