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27.03.2020

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1111

Schokolade mit Kokosöl

Ingredients for about 40 pieces:

100 g coconut oil

120 g coconut butter

50 g cocoa powder

2 - 3 tsp coconut blossom nectar

a dash of sea salt or rock salt


Instruction:

Melt coconut oil and coconut butter in a bowl in a hot water bath (approx. 50°C). When the butter and oil have dissolved, add cocoa powder and mix well with a whisk for about 5 minutes. Add the coconut blossom nectar and salt and mix well again. Allow the chocolate mixture to cool at room temperature for 10 minutes, then pour into the silicone moulds. After 2 hours in the refrigerator the chocolate is ready to enjoy.


Tips: The chocolate pieces should be kept in the refrigerator in a Tupperware container. Almonds, hazelnuts or coconut chips can also be used as fillings. Shelf life up to 2 weeks.

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glutenfrei laktosefrei weniger Zucker zuckerfrei super food nature product vegetarian sustainable organic vegan
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