Here’s a new recipe from the lovely Kaylea at Gluten Free Feast.
“Easter!! It’s a double edge sword. Hooray and oh-oh all in one. Here is a really simple and incredibly decadent recipe for raw refined sugar free chocolate that won’t have you longing for a creme egg.”
1 cup raw cacao powder
1 cup cacao butter
2 teaspoons of vanilla extract
120ml The Sugar Breakup Golden Rice Malt Syrup
Putting it together
- Melt the cacao butter, vanilla extract and The Sugar Breakup Golden Rice Malt Syrup in a bowl over a saucepan of simmering water.
- Gently whisk in the cacao powder and mix until smooth and silky. Then remove from the heat and set aside.
- This is where you get to put your mark on things. Stir in peppermint extract for an adult after dinner mint finish, rose water for a Turkish delight finish or some of your favourite ground nuts (this is great with hazelnuts). It’s all down to your taste, so take the lead on how much and of what.
- Once you have perfected your unique chocolate flavour pour into moulds and allow to set for 4 hours before serving. Store in the fridge. Happy Easter!