Need I say more? Fudgey, chocolatey goodness. Yet again. These little disks are rich and creamy and make me so happy.
Being a chocoholic is slightly dangerous. I never run out of ideas on things to create, and I have a much too willing husband to motivate me in creating more. He loves chocolate almost as much as I do. I say almost because if he craves chocolate and there isn’t any around, he forgets about it. If I crave chocolate and there isn’t any around, well I make it.
I used mini muffin tins here, because, why not? But you could use anything you have on hand. I recently made a batch of chocolate in my ice cube trays. You do not need fancy little chocolate molds, although they are cute looking.
Ingredients:
- 3/4 cup shaved raw cacao butter (I used a sharp knife and thinly shaved the cacao)
- 1/2 cup raw coconut butter
- 1/2 cup hazelnut butter
- 1 cup raw cacao powder
- 1/3 cup raw agave
- 1/2 tsp vanilla powder (optional)
- 1/4 tsp salt
- 3/4 cup dried fruit (I mixed goji berries, mulberries and dates)
Steps:
- in a double boiler (Or a glass bowl over some steaming water) melt the cacao butter
- once melted turn off the heat and add the coconut butter and mix until melted and creamy looking
- transfer everything but the fruit to your blender and blend until well combined
- pour in a bowl and fold in the dried fruit
- lightly grease your mold with coconut oil
- pour mixture into your molds and put in the fridge to set at least 30 minutes or freezer to speed up the process
- store in the fridge.
- I have no idea how long they will last, i’ve never been able to let one sit long enough to find out….
These disks look SO good!
They are!!
You had me at Fudgey, chocolatey goodness!
These look delicious! X
They are! I hope you try them!
Oh wow yum!!! These look amazing! And I like the uniqueness of the ingredients- will have to try!