Impress your guests with wonderfully delicious chocolate eggs that everyone can enjoy!
Basic Chocolate Recipe – about 12 pieces
1 dl cocoa 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 cocoa butter in a water bath, stirring constantly, add the coconut oil and stir until combined. Remove from heat.
- Mix with the other ingredients in a bowl and stir thoroughly all the time.
- Pour a little 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 set in the refrigerator.
- If not eaten immediately, store best in the refrigerator.
Crunch for the chocolate – about 12 pieces
1 dl coconut palm sugar
1 tsp yacon syrup or maple syrup
1 dl whole buckwheat, soaked overnight and then dried.
Zest (grated peel) from 1 organic lemon
2 tsp grated fresh ginger
1 pinch natural sea salt
How to make it?
- Melt the coconut sugar together with the syrup or honey in a frying pan over low heat.
- Pour into a bowl.
- Stir in the other ingredients thoroughly and pour the mixture onto baking paper.
- Let 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 Celsius, or spread out on a tray during the day.
- Quick drying in a regular oven takes 20 minutes at 175 degrees Celsius.
If you don’t want crunch and want to vary, 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!
