There is no end to what can be faked in this country. Sometimes it defies belief – fake eggs anyone? Or fake honey, fake walnuts, and fake beef? Fake condoms and viagra deserve a post all of their own don’t you think?
I’ve yet to hear of fake chocolate but it’s probably only a matter of time although I doubt when it appears it will be as good for you as this.
With three ingredients you have the base and then it’s up to you where you take it. I generally go down the good old fruit & nut route although there was a wrong turn early on with placing fresh fig quarters on top. I think stem ginger would be lovely chopped and thrown in there too. Toasted coconut sprinkled on top would work too.
I’ve been making this for a few months now and it’s quickly replaced the usual Lindt and Cadbury’s that normally lurks in the fridge. It comes together in a matter of minutes and if you’re in a hurry you can chuck it in the freezer for 10 minutes to firm up. Chocolate from start to finish in 10 minutes? Yes please.
Once you make it it’ll be hard to go back I promise and if you’re still not convinced look at the ingredients on the back of a bar of chocolate and then you’ll be converted.
If you still need convincing it’s paleo, gluten free and dairy free. I roast the nuts because where I buy them from people eat from the open sacks and I want to kill off any germs and I prefer roasted to raw anyway. The only downside it that you must keep these in the fridge because of the coconut oil and on a hot-ish day they will melt if left out so you will have to eat them quick.
But that’s not such a bad thing is it?
Fake chocolate
Prep time
Cook time
Total time
These are rich, dense chocolate treats and because they are good for you, you can eat more!
Author: Nancy
Recipe type: Easy
Cuisine: Sweet
Serves: 18 small squares or 30 truffles
Ingredients
- ½ cup melted coconut oil
- ½ cup cocoa
- ½ cup maple syrup or rice bran syrup
Optional
- ½ cup mixed dried fruit and nuts, roughly chopped
- Chilli salt
- ½ tsp vanilla extract
Instructions
- Line a small tray (20cmx12cm) with greaseproof paper. Truffle cases can be used too – you will need about 30 depending how full you fill the cases.
- In a bowl mix the the liquids together using a spatula.
- Stir in the cocoa, squashing any lumps against the sides of the bowl.
- Add the mixed fruit and nuts if using and pour into the tray or use a melon baller to fill the truffle cases. If the mixture starts to ‘seize’ and goes dull in appearance warm over a saucepan of hot water to melt the coconut oil again.
- Set in the fridge for 30 minutes or if you’re in a hurry 10 minutes in the freezer will do the trick.
Notes
I use a mixed half cup of cashews and almonds and then 4 dried figs and a sprinkling of chilli salt.
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PS I’m losing some comments on posts so if yours doesn’t appear I’m not editing you out I promise and will try and figure it out.