I grew up celebrating Easter in a small town by the sea, surrounded by copious (read: endless) amounts of real-deal chocolate. The Easter holiday meant we’d be going to the beach for a few days with my family & doing an egg hunt by the sea. My mom would hide eggs in the sand, at the bottom of palm trees (as to mark the spot) underneath our sun hats, you name it; that woman was creative. We would wake up and embark on an hour-long search for colorful eggs. My sister and I both squealing every time we found one, teasing to see who’d found more. Such was life back then.
If any of you has remotely followed my blog for, hmmm… even just a week- you’d know by now how I feel about chocolate. I unapologetically share chocolate treat after chocolate treat- all recipes reworked to healthier standards. I now consume dairy-free, refined-sugar free chocolate that tastes, well, amazing!
- 1/2 cup raw cacao powder (or good quality-unsweetened cocoa powder)
- 1/2 cup of coconut oil
- 4 tbsp pure maple sryup
- 1-2 tbsp of almond or sunflower butter
- In a medium saucepan in low heat, combine the coconut oil, the maple syrup and the almond or sunflower butter. Mix well.
- Add the cacao powder and give it a good whisk.
- Pour into silicone molds (these are the best, because they make it super easy to pop the chocolate out as they’re rubbery and flexible).
- Best results if you freeze overnight or for at least 2 hours. Enjoy within 30 minutes of bringing them out, as they will start melting at room temperature because of the coconut oil.
By: Aleyda | The Dish On Healthy