EASTER CHOCOLATE RECIPE
Easter time comes with expectations for chocolate eggs. I no longer buy conventional chocolate eggs since they’re loaded with GMOs, high fructose corn syrup, canola oil, soy and a ton of other horrible ingredients. So with that said, I decided to create my own Easter chocolate recipe, and since I didn’t have egg moulds, I decided to make Easter owls and Easter robots. Try it out, it’s delicious. If you don’t like shredded coconut, you can easily omit it from the recipe and leave as is or replace with nuts like pecans, walnuts, sunflower seeds, etc. I’ve added some collagen peptides in there since I’m continuously working on my family’s gut health.
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1/4 cup collagen peptides
- 1/4 cup honey
- 2 tsps vanilla or maple syrup (maple syrup is not GAPS legal but is ok for Paleo)
- 1/4 cup shredded unsweetened coconut
- dash of pink Himalayan salt
Directions: Take a medium sized pot and add water to it, about 1/4 of the way up, and bring to a boil. Add a smaller sized pot into the medium sized pot. This strategy will avoid your chocolate from sticking to the bottom of the pot. In the smaller sized pot, add the coconut oil and using a spatula, move the coconut oil to melt it down. Once it’s almost completely melted, add the cocoa powder and mix that around well to combine, Next add the other ingredients and blend well until mixed completely. Once all is well blended, take your chocolate moulds and using a spoon, carefully spoon the chocolate into each mould. Then place in the fridge to harden for at least 1 hour. Afterwards, pop them out of the moulds and enjoy! You can store them in the fridge and remove a few minutes before serving.