Dr Libby Weaver is a Holistic Nutrition Specialist. If you’ve read some of my other posts on liver health you’ll know how much I love her energy, her stance on women’s health and the simplistic manner in which she makes these all sometimes too overwhelming topics easy, understandable and manageable. Hop on over to facebook and not only connect with her but to also scoop the full details on what makes this a healthy chocolate. Really, I said healthy chocolate. Can I hear an hallelujah!!!
Her specific name is “healthy chocolate Easter recipe”, but I know this is going to be made a little more frequent than just Easter.
I just whipped it up in no time! Oh, so now we’re talking healthy AND easy! Life is good.
With buying a 8oz jar of cacao butter, something I have never used before but a quick tweet at The Mustard Seed Food Coop confirming they sold it, I decided to make a double batch. I did also added an extra tablespoon heaping of cacao powder and omitted the peppermint oil on account I didn’t have any. AND…….. I like contrast flavor of chocolate and sea salt, so there was a tiny dash of course sea salt added to the top.
100g (3 ½ ounces) cacao butter, melted
½ cup cacao powder
¼ cup maple syrup
10 drops organic peppermint oil – make sure it is food grade (optional)
¼ cup cacao nibs, for optional crunch
1 – Melt the cacao butter in a small saucepan over low heat, then allow it to cool.
2 – Add the maple syrup to the cooled cacao butter, then stir in the cacao powder and mix to blend well.
3 – Stir in the drops of peppermint oil.
4 – Spoon the mixture into ice cube trays and top with the optional cacao nibs. Freeze until set, the pop them out.
WOW and I thought I was just making chocolate.