Love Yourself Chocolates

  1. 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.
  2. Repeat step 1 with rose tea.
  3. Remove rose tea and chili seeds (or leave seeds in) and combine oils.
  4. While oil is still hot, melt desired amount of cane sugar into the oil. NOTE: You can use any sweetener: honey, stevia, erythritol, etc.
  5. 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.
  6. Add a pinch of sea salt to bring out flavor. (DO NOT BE AMBITIOUS WITH THE SALT!)
  7. 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.
  8. Add raw or toasted pistachios to each chocolate,
  9. Place in freezer for 10 minutes or refrigerator for 30 minutes.
  10. 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)

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