Delicious chocolates for Mother’s Day

Make mum’s day with these delicious chocolates

It’s Mother’s Day on Sunday so why not show her how much she means by making these sweet treats packed with healthy ingredients and love

DARK CHOCOLATE CHILLI & ORANGE FLOWERS

Sugar free and vegan

OPTION 2 – 100% DARK CHOCOLATE
100% dark chocolate is becoming more widely available in supermarkets and shops. This recipe is mid-price, of the three options, is easy to prepare and gives a nice, hard consistency for finished chocolates.

• 100 g 100% dark chocolate
• 1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
• 2 tsp orange zest
• 1 pinch chilli powder

OPTION 3 – CACAO BUTTER
Cacao Butter is more expensive and harder to source (health shop or buy online) but can be kept in the freezer and melted down as needed. Best bought in button-sized pieces for ease of using the quantity needed. Gives a harder consistency than coconut oil for the chocolates once prepared.

• 100 g cacao butter
• 25 g dark cocoa powder
• 1.5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
• 2 tsp orange zest
• 1 pinch chilli powder

Method:

1. For all options, begin by melting the Coconut Oil / Dark Chocolate / Cacao Butter in a bain-marie (place a bowl over the top of a pan which has two inches of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.

2. Once the coconut oil / dark chocolate / cacao butter has melted, remove the bowl from the pan and turn off the heat. Place the bowl on a heat proof surface and stir in the raw cacao or dark cocoa powder (NB: you do not need to add chocolate to the 100% dark chocolate option).

3. Next, add the powdered xylitol and a pinch of chilli powder and stir until combined.

4. Place the chocolate silicon mould on to a moveable flat surface (a baking tray or chopping board works well).

5. Sprinkle a small amount of orange zest into each mould.

6. Now spoon the chocolate mixture on top until each mould is full.

7. Leave to set in the fridge for a few hours before removing each chocolate from its mould and storing in a suitable airtight container.

8. It is best to eat these within 4 days of making them (not that they will last that long) as the chocolate can start to crystallise after then.

Method:

1. Place the cashew nut butter, maple syrup, cacao powder and melted chocolate in a food processor and combine. Add the remaining ingredients and process to form a dough. Chill in the fridge for several hours until firm enough to roll into balls.

2. When the mixture is firm use a spoon to scoop out walnut size balls. Roll into balls and place on a sheet of baking parchment. Roll the truffles in a little shredded coconut or dust with cacao powder.