liquid steviato sweeten chocolate further, as desired
1/2tspground cinnamon- OPTIONAL
toppingslike bee pollen, dried berries, etc. as desired
Instructions
Place cashews, coconut and coconut oil into your food processor. Pulse continuously (you can switch your processor on/off to give it a break) until the mixture liquifies and becomes as smooth as you can get it; this will probably take 5-10 minutes of processing.
Melt the cacao butter over a double boiler (i.e. heatproof bowl over hot water) then remove from the heat.
Combine the liquid cashew/coconut mix, cacao butter, rice malt syrup, vanilla and cinnamon, whisking together until silky smooth. Taste test. If necessary, add a few drops of liquid stevia for a sweeter chocolate.
Pour in to your chosen moulds and add toppings/fillings as desired (or set in the toppings first then pour chocolate over the top - however you like to arrange it).
Place in the freezer to set; this should take a few hours. After that store in the freezer to keep really firm, or move to the fridge for a soft chocolate.
Notes
*you can use any other liquid sweetener you like here – maple syrup, honey, coconut syrup etc. You can also omit and sweeten with liquid stevia only if preferred.
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