I’d like to say I followed the rule of moderation with this but I’ll go ahead and blame it on pregnancy and confess that I made this at 7am and by the time it had set I had eaten about a quarter! Oops! It’s just so delicious, and after all, I am trying to increase my magnesium and potassium intake for the last trimester and cacao is full of it so really, I was just looking out for my health!
When you fancy a piece of chocolate but really don’t want to go for the processed, sugary kind (because when should you ever?), this really is the answer. It takes minutes to make and only a handful of ingredients and genuinely is so delicious, and with all the added health benefits like magnesium and bio-available protein.
You can add any toppings you want but I went for goji berries, pumpkin seeds and pistachios. All full of nutrients and also really colourful and pretty 🙂 I also added Himalayan pink salt for electrolytes.
Go ahead, give it a go and see how easy it is to make…
7 tbsp raw cacao powder
7 tbsp coconut oil
1-2 tbsp maple syrup
1 tbsp cashew butter
Himalayan pink salt
Gently melt all the main ingredients in a saucepan over a low heat until melted. Add more ingredients as per requirements IE if it needs thickening, thinning or if it needs more sweetness.
Pour into a lined baking tray and sprinkle with the toppings.
Leave to set in fridge for 1-2 hours.
Cut or break into slices and store in an airtight container in the fridge.
Love & health,