How is it Easter already? Seriously! It was Christmas, we blinked, and now Easter is upon us! Slow down, 2017!! But hey, Easter is an amazing opportunity to enjoy (healthy) chocolate YAY and we’ve got something super special to share with you!
Toddlers and chocolate
Last year, we didn’t have to worry too much about what we would feed our son Harvey at Easter, as he was barely 6 months old. This year, he is an eating machine and we are already getting comments about him being ‘deprived’ over Easter. So we have made these salted caramel cups with him and other kiddies in mind, and trust us, there is no deprivation here (except maybe excess sugar)! As parents, we can be assured that our kids can all enjoy these amazing chocolate cups (in moderation!!) knowing it’s filled nourishing ingredients.
Cacao – the best excuse to eat Raw chocolate
If you still feel ‘guilty’ about eating healthy chocolate, check out this article for all the reasons why cacao is actually (truly!! we promise!!) amazing for you! The quick rundown is this: it’s jam packed full of anti-oxidants, magnesium, calcium and iron, and it is even anti-inflammatory! Using raw organic cacao is the best reason EVER to make and eat raw chocolate!
We have used cacao butter in this chocolate mix as we have found 100% coconut oil choc tends to melt super quick at room temperature which means with a toddler things get messy very quickly! There is no need to melt the cacao butter, the friction from the food processor melts and blends the cacao butter for an ultra smooth, shiny, decadent chocolate!
If you can’t be bothered to make the caramel, we are sure it would taste amazing with a dollop of nut butter in the middle instead! But if you have the time, definitely make the caramel and enjoy that caramelly goodness!
PS. if you love salted caramel, you will love our Salted Caramel & White Chocolate Bark too!
- 1/2 cup organic coconut oil
- 1/2 cup organic cacao butter
- 1/2 cup raw, organic cacao
- 1/2 cup nut butter or 2 tbs tahini
- 1tbs honey or your sweetener of choice
- 1 1/2 cups pitted dates
- 1 tbs tahini
- pinch of himalayan pink salt
- Line a muffin tray with silcion muffin cups
- Simply add all of the ingredients into the food processor and blend until the dates are combines in a smooth, yet sticky mixture. Put into a small bowl and set aside
- Blend all the ingredients in a food processor or high powered blender. You may need to stop it every minute or so to scrape down the sides. It will take approx. 5 minutes for all of the ingredients to blend together and the cacao butter to melt
- Half fill the chocolate moulds with half of the chocolate mix. Place into the freezer for 10 minutes
- Take the chocolate moulds out of the freezer. Spoon a dollop of the caramel mixture on top, until all of the mixture has been used, and each mould has an equal amount of the caramel filling
- Fill the rest of each mould with the remaining chocolate mixture
- Place back into the freezer for a further 30 minutes
- Turn out each chocolate from the mould and enjoy!
- We used muffin silicon moulds to make the cups - however you can use whatever moulds you have!
If you have a friend or family member who would LOVE this recipe, please share it with them so they can enjoy the deliciousness too!
Matt and Nat