Nourish Me Chocolate All Sorts

CategoryDifficultyBeginner

Simple, Nourishing and Delicious - this is what real chocolate is meant to be…

Yields2 Servings
Prep Time10 mins

Easter time is here again!

I love chocolate as much as the next girl but I also know how I feel afterwards and it's not good.

Making your own chocolate is so easy and fantastic to do with your kids for special occasions like Easter.

My boys are extremely sensitive to additives although I'm still trying to work out which ones. Last week at their 3 year old kinder they were given some cheap, nasty chocolate eggs and we paid the price for 3 days following with horrendous behaviour, tantrums and night waking.

So when someone says 'what's the problem it's only one little chocolate egg' please remember that it actually can be a problem as one little egg can be filled with hundreds of synthetic chemicals and additives.

Your child might be fine with that. Others may not be. Even if your child is not sensitive to chemicals and additives that food does little to nourish growing brains and bodies.   It's so important to remember that in those early years taste buds are growing cells that change and develop. If you feed your children refined, sugary foods frequently they will lose the ability to taste normal food and you will set their palate up for life to always crave those things with high sugar and fat.

This chocolate is beautiful and nourishing and filled with zero additives and zero chemicals. It has no dairy and no sugar. It's filled with beautiful fats that nourish the brain and satisfy the palate. This type of dessert satisfies with one small piece. You don't feel like eating more and more and more and you definitely don't feel sick afterwards.

I know which type of treat I'll be feeding my kids this Easter and I hope you will join me!

Chocolate all sorts!
Chocolate all sorts!

Ingredients

 300 grams of organic desiccated coconut
 130 grams of organic coconut oil
 1 organic vanilla bean or 1 tablespoon of organic vanilla extract - NOT essence!
 40 grams of organic raw cocao - not to be confused with cocoa -  that stuff is nasty!
 80 - 100 grams or organic rice malt syrup (adjust for sweetness taste)
 40 grams of maple syrup
 1 thick slice raw beetroot

Directions

1

Put desiccated coconut in food processor or thermomix until it turns into coconut butter. This can take longer than you expect. It takes about 7 minutes in the thermomix but it might take much longer if you have a less powerful processor. It should look like think icing. You will need to scrape down sides frequently.

2

Add maple syrup and mix again.

3

Remove half of the mix and save half for your 'white' layer

4

Add the beetroot to the other half and mixture still in food processor until the beetroot is completely mixed and the coconut is bright pink. The more beetroot you use the brighter the colour will become

5

Remove pink layer

6

Pour coconut oil in the thermomix (100 degrees speed one for 1- 2 minutes) or small saucepan on a low heat until completely melted

7

Add raw cocoa, vanilla extract and rice malt syrup to taste - if not sweet enough add more. This should be like liquid chocolate. Remember rice malt syrup is heavy so will sink to the bottom so make sure you keep mixing often especially before pouring - otherwise you will be pouring unsweetened oil and it will taste awful.

8

Pour chocolate layer into first third of chocolate moulds and put in freezer. Check frequently as it can harden quickly.

9

When chocolate is almost set (you want it not completely set and still soft)  press in white coconut layer and then pink layer and put in fridge to set.  Layers can be done in any order you like. If you have left over chocolate you can pour on top of pink layer or add in goji berries, nuts or even raspberries.

10

Eat and enjoy.

Chocolate & Coconut rocks!
Chocolate & Coconut rocks!

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Ingredients

 300 grams of organic desiccated coconut
 130 grams of organic coconut oil
 1 organic vanilla bean or 1 tablespoon of organic vanilla extract - NOT essence!
 40 grams of organic raw cocao - not to be confused with cocoa -  that stuff is nasty!
 80 - 100 grams or organic rice malt syrup (adjust for sweetness taste)
 40 grams of maple syrup
 1 thick slice raw beetroot

Directions

1

Put desiccated coconut in food processor or thermomix until it turns into coconut butter. This can take longer than you expect. It takes about 7 minutes in the thermomix but it might take much longer if you have a less powerful processor. It should look like think icing. You will need to scrape down sides frequently.

2

Add maple syrup and mix again.

3

Remove half of the mix and save half for your 'white' layer

4

Add the beetroot to the other half and mixture still in food processor until the beetroot is completely mixed and the coconut is bright pink. The more beetroot you use the brighter the colour will become

5

Remove pink layer

6

Pour coconut oil in the thermomix (100 degrees speed one for 1- 2 minutes) or small saucepan on a low heat until completely melted

7

Add raw cocoa, vanilla extract and rice malt syrup to taste - if not sweet enough add more. This should be like liquid chocolate. Remember rice malt syrup is heavy so will sink to the bottom so make sure you keep mixing often especially before pouring - otherwise you will be pouring unsweetened oil and it will taste awful.

8

Pour chocolate layer into first third of chocolate moulds and put in freezer. Check frequently as it can harden quickly.

9

When chocolate is almost set (you want it not completely set and still soft)  press in white coconut layer and then pink layer and put in fridge to set.  Layers can be done in any order you like. If you have left over chocolate you can pour on top of pink layer or add in goji berries, nuts or even raspberries.

10

Eat and enjoy.

Nourish Me Chocolate All Sorts

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