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Perfect Dark Chocolate

Whey

Perfect Dark Chocolate

Ingredients

1 cup coconut oil
1 cup cacao or cocoa powder
1 Tbsp vanilla essence
Raw honey or maple syrup (add the amount YOU want for sweetness that suits you)
Pinch of sea salt
½ tsp peppermint essence
Optional extra - crushed chillies. Amount according to your taste!

Instructions

1. Measure one cup of coconut oil and scoop it out into a mixing bowl. Whip the coconut oil with a stand or hand mixer until it is light and fluffy. If your coconut oil is room temperature and already liquid you can skip this step.

2. Mix the whipped or melted coconut oil, cacao or cocoa powder, vanilla together mix well and slowly add spoonfuls of honey or maple syrup, whichever you are using. Taste as you go to make sure you don’t over sweeten your chocolate. Mix in the peppermint essence. If adding crushed chillies gently fold in here.

3. Pour chocolate into a 9 x 5 pan or ice cream container. Spread chocolate evenly and cover the pan with plastic wrap or place the lid on the ice cream container.

4. Place covered container in the fridge for approx 4 hours to set. Take out and cut with a sharp knife. The chocolate will ‘break’ into pieces as you cut.

Perfect Dark Chocolate with Orange or Strawberry flavour

Ingredients

1 cup coconut oil
1 cup cacao or cocoa powder
1 Tbsp vanilla essence
Raw honey or maple syrup (add the amount YOU want for sweetness that suits you)
½ tsp peppermint essence
Orange flavour:
1 serving NZProtein orange choc chip flavoured Whey protein powder
1 tsp orange essence or few drops of orange oil
Zest of one orange

Strawberry flavour

1 serving NZProtein mixed berry flavoured Whey protein powder
1 tsp strawberry essence or a few drops of strawberry oil
¼ cup very finely chopped strawberries

Instructions

1. Measure one cup of coconut oil and scoop it out into a mixing bowl. Whip the coconut oil with a stand or hand mixer until it is light and fluffy. If your coconut oil is room temperature and already liquid you can skip this step.

2. Mix the whipped or melted coconut oil, cacao or cocoa powder, vanilla together mix well and slowly add spoonfuls of honey or maple syrup, whichever you are using. Taste as you go to make sure you don’t over sweeten your chocolate. Mix in the peppermint essence. If adding orange or strawberry flavour add here. Combine all ingredients gently.

3. Pour chocolate into a flat swiss roll tin lined with baking paper or for thicker chunks pieces of chocolate pour into a lined ice cream container. Spread chocolate evenly and cover the pan with plastic wrap or place the lid on the ice cream container.

4. Place covered container in the fridge or freezer for approx 4 hours to set. Take out and cut with a sharp knife. The chocolate will ‘break’ into pieces as you cut.

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