Hi, I'm Annabel Bateman and this is my world (well a large part of it!)
I know I have other healthy chocolate recipes on this website and in my cookbook, but you can never have enough chocolate right? I have learnt that the more cacao butter you use the more stable it is at room temperature….
This is a simple 1 saucepan recipe made with clean ingredients that are honestly good for you. Here is a great article from fellow healthy food blogger Irena Macri about the benefits of cacao. Did you know raw cacao has magnesium and potassium?…. Seems like a yummy way to get my magnesium I reckon!
- 125 g cacao butter
- 1 cup raw cacao
- 2 heaped tablespoons of nut butter
- 1-2 Tbsp maple syrup
- pinch salt
- 5 drops doTERRA peppermint essential oil (optional - Wild Orange also works well)
- Toasted nuts or muesli to sprinkle on top
- Melt the cacao butter.
- Stir in cacao, nut butter, salt and essential oils.
- Pour into container lined with baking paper.
- Sprinkle with topping.
- Refrigerate.
I was away from home in Sydney when I made this, so this is what I found at the local health food store. If I was at home I probably would have used with toasted nuts or my own muesli. I used ABC nut butter (Almond Brazil Cashew) but you could easily use crunchy peanut butter, any other nut butter or even leave it out all together. The nut butter gives it a slightly creamier texture.
You could easily double this recipe to make an oven trays worth! Depending on the size of your tray/container will depend on the thickness of your chocolate.
Lots of variations in this recipe – you could add dried fruit, keep it simple and experiment with different essential oils for flavour, just make sure the essential oils you use are suitable for internal/flavouring use.
