So … I recently discovered that you can make chocolate with cocoa/cocoa powder and coconut oil. It’s basically like a healthy and homemade magic chocolate shell .
Ingredients :
1 filling option.
½ cup peanut flour (use Protein Plus)
¼ cup unsweetened vanilla and almond milk
3 seedless dates, chopped
¼ teaspoon sea salt
2 filling option
½ cup natural peanut butter
2 tablespoons coconut flour
1 1/2 tablespoons maple syrup
pinch of sea salt
Chocolate Frosting
2 ½ tablespoons cocoa powder
2 ½ tablespoons melted coconut oil
8 drops liquid stevia
1 ½ teaspoons maple syrup
Instructions :
Fill Option 1: Place almond milk, peanut flour, dates and salt in a food processor and process until a ball of dough forms (about 1 minute or so).
Option 2: Mix peanut butter, coconut flour, maple syrup and sea salt in a medium bowl until a dough forms.
Break up pieces (about the size of 1-2 tablespoons) and form into an egg shape. Place on a sheet of parchment paper on a plate and freeze for about an hour.
Once the peanut butter eggs are frozen, mix together the cocoa powder, melted coconut oil, stevia and maple syrup to make the chocolate for dipping. Take the frozen peanut butter eggs out of the freezer, dip each one (one by one) into the chocolate to coat. If you have leftover chocolate after all the eggs are dipped, you can sprinkle them over the eggs like I did. Put each one back on parchment paper and return to the freezer to harden.
They will be ready to enjoy within minutes of freezing. Keep the leftovers in the freezer and remove them a few minutes before eating. They freeze quite a bit, but will melt quickly and be ready to eat in 1-2 minutes.
