Sugar-free Milk Chocolate
Ingredients
- 1/2 cup cocoa/cacao butter
- 1/2 cup coconut oil
- 3 tablespoons cacao/cocoa powder
- 2 tablespoons hazelnut butter
- 1 tablespoon yacon syrup (can sub coconut nectar here)
- 10-15 drops stevia
- 1 pinch salt
Instructions
- Melt the cacao butter gently, stirring until dissolved
- Add the stevia, yacon and salt, mix well
- Add the coconut oil, raw cacao powder and finally the hazelnut butter, mix well till blended and a thick, even consistency
- Pour the mixture into chocolate moulds. If you like you can drop a whole macadamia nut into each mould to give your chocolate an extra crunchy surprise!
- Leave to set in the freezer for a minimum of 3 hours.
Preparation Time: 20
Additional Time: 180
Yield: 16 chocolates
Notes:
Top tips
- Put your milk chocolate straight into the freezer once it's all blended €“ if you leave it to cool slowly the ingredients can separate.
- Blend all ingredients together in a blender or Nutri Bullet for a smoother texture. (To get the same smooth texture from hand mixing you will need to whisk for ages to properly combine the ingredients.)
Source: Skyn Therapy Blog
