Impress your guests with wonderfully delicious chocolate eggs that everyone can enjoy!
Basic chocolate recipe – approx. 12 pieces
1 dl cacao butter
1/4 dl coconut oil
5 tbsp cocoa powder
2 tbsp yacon syrup or maple syrup
1 tbsp lucuma
1 pinch vanilla powder
1 pinch natural salt
How to make it?
Melt the cacao butter in a water bath, stirring continuously, add the coconut oil and stir until smooth. Remove from heat.
Mix with the remaining ingredients in a bowl and stir thoroughly throughout.
Pour some of the chocolate mixture into the bottom of a mold, for example a silicone mold shaped like eggs.
Then add the crunch and finally fill with chocolate mixture on top.
Let it set in the refrigerator.
If not eaten immediately, it's best stored in the refrigerator.
Crunch for the chocolate – approx. 12 pieces
1 dl coconut palm sugar
1 tsp yacon syrup or maple syrup
1 dl whole buckwheat, soaked overnight and then dried.
Zest from 1 organic lemon
2 tsp freshly grated ginger
1 pinch natural salt
How to make it?
Melt the coconut sugar together with the syrup or honey in a frying pan on low heat.
Pour into a bowl.
Carefully stir in the remaining ingredients and pour the mixture onto baking paper.
Let it cool until it hardens, then chop into small pieces.
Drying buckwheat
For raw food drying, you can dry buckwheat in a dehydrator overnight, in a regular oven for 6 hours at 45 degrees, or spread out on a tray during the day.
Quick drying in a regular oven takes 20 minutes at 175 degrees.
If you don't want crunch and would like to vary your chocolate, you can add other ingredients to the basic chocolate recipe such as spirulina, chaga mushroom, goji berries, bee pollen, maca, cacao nibs, chili, licorice, peppermint, acai, blueberries, etc... let your imagination flow!
