Love Yourself Chocolates
- extra virgin coconut oil organic
- cocoa powder
- cane sugar
- sea salt
- seeds chili
- tea rose
- ceylon cinnamon powdered
- mung bean sweetened, powder
- pistachios
- Remove seeds from chili and add to coconut oil to infuse. NOTE 1: Choose your quantity for desired spiciness. NOTE 2: You can leave in a jar in the sun for days for a cold infusion, place in a hot water bath for several hours, or heat oil in a pan at high heat and add for several minutes for a quick infusion.
- Repeat step 1 with rose tea.
- Remove rose tea and chili seeds (or leave seeds in) and combine oils.
- While oil is still hot, melt desired amount of cane sugar into the oil. NOTE: You can use any sweetener: honey, stevia, erythritol, etc.
- Stir in desired quantities of all other ingredients (the options for flavors and flavor combinations are limitless!) NOTE: Powders work best as they easily dissolve into the oil.
- Add a pinch of sea salt to bring out flavor. (DO NOT BE AMBITIOUS WITH THE SALT!)
- Pour desired amount into silicone heart ice cube tray (or any other mold or dish you would like to use). NOTE: Silicone trays/containers are the best as the chocolates can easily be popped out.
- Add raw or toasted pistachios to each chocolate,
- Place in freezer for 10 minutes or refrigerator for 30 minutes.
- Remove from silicon container and enjoy! NOTE: Coconut oil melts at 25 degrees Celsius/77 degrees fahrenheit so they may need to be kept in the refrigerator/freezer.
extra virgin coconut oil organic, cocoa, cane sugar, salt, seeds chili, cinnamon powdered, bean, pistachios
Taken from www.yummly.com/recipe/Love-Yourself-Chocolates-1507398 (may not work)