I’m so HAPPY to be back in the kitchen after several life-changing weeks adjusting to motherhood and welcoming my daughter Lila Jane into the world. Even if its only for a quick fifteen minutes here and there, I’m so grateful for any time spent in my favourite room.
I’m all about the quick snack recipes at the moment. Breastfeeding is a hungry business and the only thing better than chocolate is homemade chocolate. This recipe literally takes ten minutes to make and contains only seven plant based ingredients. The optional maca powder gives an added energy boost, not to mention calcium, potassium, magnesium zinc and iron. The recipe still tastes amazing if you don’t have this ingredient though.
Unlike shop-bought chocolate containing loads of refined sugar, this chocolate is really filling thanks to all of the nuts. After eating a couple of delicious chunks you are left satisfied rather than wanting to devour the whole bar. Although I challenge you not to have eaten the whole lot within a few of days – it tastes unreal!
- 1/4 cup almonds
- 1/4 cup pistachios
- 1/4 cup cashews
- 2/3 cup cacao butter
- 4 tbsp cacao powder
- 4 tbsp maple syrup
- 1 tbsp maca powder (optional)
Chop the almonds, pistachios and cashews in small chunks.
In a saucepan, melt the cacao butter on a low heat until it turns into a clear yellow liquid. Then place it in a blender with the cacao powder, maple syrup and optional maca powder until the mixture is totally smooth. With a spoon, stir in the almonds, pistachios and cashews and pour the mixture onto a tray covered with greaseproof paper.
Place the chocolate in the freezer for about 30-40 minutes to allow the mixture to set. Break into chunks and store in the fridge.
Date posted: 29th May 2017