Today's recipe is all about last minute chocolate inspiration for the holiday season. These lemon and vanilla white chocolate moulds are creamy and indulgent, yet you really only need one or two of them to satisfy even the strongest chocolate craving. They are sweetened using a little maple syrup instead of alot of refined sugars (as is the case in many store bought chocolate). They take about five minutes to make and then a further 30 minutes to set in the freezer.
I use silicone moulds to set the chocolate, but if you don't have these, not to worry as you can still make these and set the chocolate as a large chocolate bar or bark. All you have to do is line a baking tray or dish with baking paper and pour the chocolate into it. Smooth it out into a large thin rectangle shape and place in the freezer. Once frozen, break the bark into smaller pieces and store in an airtight container in the fridge.
Hope you enjoy x
Ingredients:
1 cup of cashew nut butter
1 cup of cacao butter
2 tablespoons of maple syrup
1 teaspoon of vanilla extract
Zest of one lemon
2 tablespoons of goji berries
Pinch of sea salt
Method:
1. Melt the cacao butter in a saucepan over a low heat.
2. Add it to a blender along with the cashew butter, maple syrup, vanilla extract, lemon zest and salt. Blend until creamy.
3. Pour or spoon into chocolate moulds*.
4. Rinse the blender and add the goji berries to it. Blend so that they turn into a sticky powder. Press a little goji berry into the centre of the each of the white chocolates.
5. Place in the freezer for 30 minutes to harden. Then remove from the moulds and store in an airtight container in the fridge.
*If you don't have moulds just spoon the mixture onto a lined baking tray so you get a large bar/bark. When frozen, break the bark into small pieces and store in an airtight container in the fridge.
Ingredients:
1 cup of cashew nut butter
1 cup of cacao butter
2 tablespoons of maple syrup
1 teaspoon of vanilla extract
Zest of one lemon
2 tablespoons of goji berries
Pinch of sea salt
Method:
1. Melt the cacao butter in a saucepan over a low heat.
2. Add it to a blender along with the cashew butter, maple syrup, vanilla extract, lemon zest and salt. Blend until creamy.
3. Pour or spoon into chocolate moulds*.
4. Rinse the blender and add the goji berries to it. Blend so that they turn into a sticky powder. Press a little goji berry into the centre of the each of the white chocolates.
5. Place in the freezer for 30 minutes to harden. Then remove from the moulds and store in an airtight container in the fridge.
*If you don't have moulds just spoon the mixture onto a lined baking tray so you get a large bar/bark. When frozen, break the bark into small pieces and store in an airtight container in the fridge.