I’ve made chocolate before using another recipe that included cacao butter. I love it, but wifey finds it is too oily for her liking so I’ve been looking for alternative ways to make it.
Wifey actually found this recipe to make “choco-nut butter cups” which she liked the sound of. When I read through it I thought it was remarkably similar to the chocolate recipe I used, but replaces the cacao butter with a nut butter.
Thus I decided to give it a go and use a chocolate mould instead, and it worked. Even better (or worse depending on how you look at it), wifey loves it! It seems to be less oily than the cacao butter based versions, and it doesn’t melt as quickly.
Raw Macadamia Chocolate
2015-11-13 15:31:06
Serves 48
Prep Time
10 min
Total Time
10 min
Nutrition Facts
Serving Size
6g
Servings
48
Amount Per Serving
Calories 45
Calories from Fat 39
% Daily Value *
Total Fat 5g
7%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
0%
Sugars 1g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/4 cup macadamias
- 1 cup coconut oil
- 1/4 cup raw cacao powder
- 1/4 cup raw honey
Instructions
- Process macadamias in a food processor until smooth and buttery.
- Add the remaining ingredients to the food processor.
- Process until well combined.
- Pour into your choice of chocolate mould.
- Set in the fridge.
Hubby Tip 1
- If you are short on time, you can replace the macadamias with macadamia butter.
Hubby Tip 2
- Keep refrigerated until ready to serve as the chocolate will melt easily.
Adapted from Mini Jyothish
Adapted from Mini Jyothish
Hubby Cooks https://hubbycooks.com/
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