![]() (Note: I improved the recipe after taking the photos, so the chocolates will look darker than what is shown.) When ready to use, simply drop one piece into 2/3 cup very hot milk of choice and stir until completely dissolved. If desired, dip half of each piece into coconut butter to achieve the white-and-black look in the photos. If not using the candy molds, you can cut into 2 to 4 pieces after freezing. Pour into 2 to 4 candy molds, or pour into the bottom of a shallow plastic dish. ![]() Combine it with the agave or maple syrup, then add cocoa and salt, and stir until you achieve a smooth chocolate paste. Gently warm coconut butter until stir-able (if it’s not already soft). optional: depending on your milk of choice, you may want to add some extra sweetener, right before drinking (stevia, sugar, maple syrup, etc.).popsicle sticks, lollipop sticks, or skewers of some sort.2/3 cup milk of choice-or canned coconut milk or nondairy creamer, or a combination-per serving.1 tbsp plus 2 tsp agave or pure maple syrup (25g).1/4 cup coconut butter or Homemade Coconut Butter (60g). ![]() ![]() 2 tbsp dutch cocoa powder or hot cocoa mix (10g).Watch as they magically transform your milk into creamy hot chocolate! And somehow it didn’t seem right to post the recipe after that… I mentioned it last Valentine’s Day, but then there wasn’t enough time to post it before the holiday. Another recipe I’ve been holding onto for a long time. ![]()
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