Three different flavours
• natural with macadamia nut
• wild orange
1 cup (80g) Raw cacao butter
3 Tbs Rice syrup or raw honey (or preferred sweetener to taste)
1 cup (200g) Coconut oil
2/3 cup (80g) Raw cacao powder
2 pinches of Sea salt
Over low heat, melt cacao butter and rice syrup, stirring until smooth. Remove from heat and add the rest of the ingredients, stirring until well combined.
Pour into moulds or lined plate and cool and store in freezer or fridge. The chocolate will melt at room temperature.
If they don’t last until Christmas I’ll make another batch 🙂 It gets easier and I do it faster every time I make chocolate myself and I’ve made it several times by now. Plus both Merlin and I find most store bought raw chocolates too sweet.