Yes, it’s another chocolate recipe 

I always get the most recipe requests for chocolate – perhaps that’s a no brainer?!

INGREDIENTS
1/3 cup coconut oil or ideally cacao butter
1/3 cup tahini (Mayver’s is my fave)
1/3 cup cacao
2-4 tablespoons rice malt syrup – depends how sweet you like it
1/4 cup coconut milk

OPTIONAL ADDITIONS:
For a little sour kick add 1 tablespoon of baobab powder
For a protein hit, add 1 tablespoon vegan protein powder (I get mine from Naked Foods) &/or 1 tablespoon chia seeds

METHOD
1. Throw all ingredients (but only 2 tablespoons rice malt syrup to start) in a saucepan & turn onto low heat.
2. Stir until well combined – it will only take 1-2 minutes on a gas cooktop then take an all important taste test. Add more rice malt syrup if desired
3. Once well combined, remove from heat & pour into a silicone loaf “tin” or a Tupperware container lined with baking paper. Pop it in the freezer & it should be ready to devour in an hour (although from experience it’s also pretty good when still a bit gooey 😉)


Indulgent sugar-free chocolate

45g cacao butter
45g coconut butter
45g tahini
1/2 tbspn chia seeds
4 tbspns cacao
1.5 tbspns rice malt syrup

METHOD
1. Melt together cacao butter, coconut butter & tahini on a low heat. If it starts bubbling at all, remove from heat immediately.
2. Stir in cacao well.
3. Remove from heat & immediately stir in the rice malt syrup. TASTE! Sweeten if required.
4. Pour into your preferred container – I usually use a silicone loaf mould (then crack it up into pieces) or a silicone muffin mould. Alternatively line a baking tray or loaf tin with baking paper. You can even use a Tupperware container lined with baking paper if desperate!
5. Put straight into the freezer. Depending on what size & shape mould/s you’ve used, it could take upwards of an hour to freeze. I am one of those annoying people who checks after 20-30 minutes & seriously enjoys when the centre is not quite solid 🙂