This week we’ve been talking about mindful wellbeing. One critical aspect of having a resilient and nourishing mindset is not feeling deprived or restricted while also eating delicious and nutritious foods.
Just because we believe in eating whole foods free from gluten, refined grains and refined sugar, doesn’t mean you need to go without sweet treats and indulgences occasionally.
These chocolate bites are free from dairy, gluten and refined sugar. They are also made with cacao which is rich in magnesium; a key nutrient for stress management, mood and sleep. Take a mindful break with a cup of delicious herbal tea and enjoy these decadent raw chocolate bites.
¼ cup sweetener of choice - maple syrup, honey or coconut sugar all work well
Topping ideas: (optional) Goji berries, dried tart cherries, raw cashews, coconut shavings, almond slices, pink himalayan rock salt or crystallised ginger.
Melt your coconut oil and cacao butter in a bowl over a double boiler. Stir until combined and completely melted. Remove from the heat and set aside.
Once the butter and oil have cooled a little, stir in your cacao powder and sweetener of choice. Make sure to stir well to ensure the sugar dissolves completely.
Line your tin or moulds with baking paper and set aside. It’s up to you what type of tin you use. You could use silicone moulds for individual chocolates, muffin tins, or trays. We used a small slice tin.
Once the mixture is well combined pour it into your prepared lined tin of choice.
Place your chocolate into the fridge to set about 80%. Just keep checking on it until the top is still soft enough to place your toppings into and settle in just a touch. This usually takes 1-2 hours.
If you completely set the chocolate your toppings won’t set into the chocolate. Whilst the chocolate is doing its thing, you can decide on and prepare your topping. We used chopped cacao nibs, toasted coconut, dried tart cherries and sea salt flakes.
Chop your topping up if you want smaller pieces and layer everything however you wish!
Once all of your creative topping ideas have exploded onto your chocolate, place it back into the fridge until completely set.
Once set, remove and slice however you want. You can make 12-16 bigger bars or 30 small bites.
It’s best to store them in the fridge, they may melt otherwise!
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