I’ve done quite a bit of experimenting with this chocolate recipe and ended up eating a LOT of batches before I found the perfect one. But luckily I have a sweet enough tooth and was willing to do so.
If you’ve tried and love Ombar’s Coco mylk chocolate just as much as I do then you will love this combination. It has the same creamy texture, is Dairy free, raw and only sweetened with natural sweeteners. Cacao is the unprocessed and raw form of chocolate meaning it's full of antioxidants, which are important to protect against cell damage caused by free radicals. Making this chocolate actually healthy. I buy all organic ingredients and normally bulk buy on Amazon or health food store BuyWholefoodsOnline
I N G R E D I E N T S
1 cup Cacao butter
1 cup Cacao mass
6 tbsp Coconut Sugar
5 tbsp Rice Syrup
2 tbsp vanilla bean paste
1/2 cup creamed Coconut
Pinch of Pink Himalayan Rock Salt
M E T H O D
Melt the Cacao Butter and Mass in a saucepan and add Coconut sugar until it completely dissolves into the butter. Add the Rice Syrup, vanilla and the creamed coconut, stirring until the mixture is completely combined. Pour into your chocolate moulds or if you don't have any just pour straight on to a baking tray and you'll end up with a whole sheet of chocolate.
Put in the freezer for 1 hour max, any longer and they're ruined! Separation of colour is normal but store in the fridge to prevent them from melting. If you don’t fancy buying all the ingredients you can make chocolates just as nice only using the Cacao butter and Cacao powder (same measurements as above) and can sweeten with maple syrup. Enjoy!