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Dark Chocolate Chilli & Orange Flowers Recipe : Sugar Free and Vegan


Recipe created by Joanne Wood aka The Balance Kitchen

vegan sugar free chocolate recipe image

Course: Dessert

Cuisine: English

Prep time:5minutes

Cook time:5minutes

Chilling time:3hours

Servings: 15 chocolates

 

You will need: Silicone moulds

 

Ingredients

Option 1 – coconut oil

Coconut Oil gives a creamier texture and tends to melt more easily in warmer weather if left at room temp.  Cheapest option and easy to prepare.

  • 100g coconut oil
  • 25g raw cacao powder
  • 5TBSP xylitol – powdered xylitol sugar alternative ground to a powder in a coffee grinder (available as Total Sweet)
  • 2 tsp orange zest
  • 1 pinch chilli powder

Option 2 – 100% DARK CHOCOLATE

100% dark chocolate is becoming more widely available in supermarkets and shops. This recipe is mid-price, of the three options, is easy to prepare and gives a nice, hard consistency for finished chocolates.

  • 100g 100% dark chocolate
  • 5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
  • 2 tsp orange zest
  • 1 pinch chilli powder

Option 3

Cacao Butter is more expensive and harder to source (health shop or buy online) but can be kept in the freezer and melted down as needed.  Best bought in button-sized pieces for ease of using the quantity needed.  Gives a harder consistency than coconut oil for the chocolates once prepared.

  • 100g cacao butter
  • 25g dark cocoa powder
  • 5 TBSP xylitol – powdered xylitol ground to a powder in a coffee grinder
  • 2 tsp orange zest
  • 1 pinch chilli powder

Instructions

  1. For all options, begin by melting the Coconut Oil / Dark Chocolate / Cacao Butter in a bain-marie (place a bowl over the top of a pan which has two inches of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.

 

  1. Once the coconut oil / dark chocolate / cacao butter has melted, remove the bowl from the pan and turn off the heat. Place the bowl on a heat proof surface and stir in the raw cacao or dark cocoa powder (NB: you do not need to add chocolate to the 100% dark chocolate option).

 

  1. Next, add the powdered xylitol and a pinch of chilli powder and stir until combined.

 

  1. Place the chocolate silicon mould on to a moveable flat surface (a baking tray or chopping board works well).

 

  1. Sprinkle a small amount of orange zest into each mould.

 

  1. Now spoon the chocolate mixture on top until each mould is full.

 

  1. Leave to set in the fridge for a few hours before removing each chocolate from its mould and storing in a suitable airtight container.

 

  1. It is best to eat these within 4 days of making them (not that they will last that long) as the chocolate can start to crystallise after then.

 

 

Author Bio: 

After a life-changing medical experience, Joanne Wood decided to have a complete overhaul of her diet and now shares her experiences and recipes on her popular blog and Instagram account thebalancedkitchen.co.uk @the_balanced_kitchen

 

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