I am definitely making more of these to share. You'll see I've used the topping part of the choc mint slice from an earlier post. It tasted so good, and I wanted some healthier options for me to snack on over Easter, so these are the result.
I can have my chocolate treats, without loads of extra sugar. I know there's maple syrup in these, so moderation is still important.
Ingredients
1/3 of a cup of cacao butter
1/2 cup raw cacao powder
30ml pure maple syrup
¼ tsp. vanilla extract concentrate
pinch or 2 of himalayan salt
doTERRA peppermint oil
Method
For the ganache, very gently melt the cacao
butter in a small saucepan until it's just melted. Take off the heat and
mix through the cacao powder until no lumps are present. Then gradually
add the maple syrup, mixing again until smooth. It will begin to thicken
a little here. Lastly add the vanilla extract and a small pinch of salt,
mixing through well.
Final touch is to add 1 or 2 drops of doTERRA
peppermint oil, gently mixing through before carefully spooning into little
foil cases, or into shaped choc moulds.
* (I have
picked these up in a cake decorating store before and even at Spotlight.) About a teaspoon per chocolate, depending on the
size of your foil cases.
Enjoy
♥ Shaz – rawfordaze
