Choc Frost

Hey there, it's been a while . . . 
I have no excuses other than it's Christmas time!  I am now on a bit of a hiatus from work at the moment.  Therefore, I can focus my mind on a post that's perfecto for those with a sweet tooth & who like making things from scratch.  I found this recipe and adapted it slightly based on ingredients I had to hand already.  It's super simple and if you want something toute de suite (!) it is a quick goody to whip up.
So, voilà:



60g cacao butter
1/4 tsp vanilla extract/essence
1 tbsp raw coconut oil
2 tbsp raw macadamia nut butter
2 tbsp coconut nectar
1/3 cup raw cacao powder
1 cup frozen mango, chopped
1/3 cup blueberries (frozen works well for extra crunch)
1/3 cup raspberries (as above)
A small handful of hazelnuts

To start, melt your cacao butter with the vanilla and coconut oil in a bowl sitting in a bowl of boiled water.
Once melted as one, remove the bowl and whisk in macadamia butter, coconut nectar and cacao powder.

Next, line a baking dish or sturdy container with baking paper and spread your hazelnuts, mango & berries evenly across the dish.

Drizzle your molten chocolate over the top until there is but a film remaining in the mixing bowl for you to scoop up with your fingers - nom nom.  This will help ease the waiting period of the whole minute required for the chocolate to set in the freezer.

After about a minute in the freezer your banging choc-fruit mess should be ready to go.

You can prize it from its dish, peel back baking paper, slice off a chunk and tuck in.
This number goes particularly well with ice cream and pretty much any fruits can be substituted for the ones I've used and likewise for the nuts.  Enjoy ;)

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