Raw Maqui Berry Chocolates

Raw Maqui Berry Chocolates

These delicious raw chocolates really melt in your mouth! 

It's a perfect time to try these with our current offer of 30%OFF of our organic Maqui Berry powder.


Did you know that the Maqui berry has the highest antioxidant score of any known fruit? You might have heard that antioxidants help to keep your skin and immune system in peak condition… but how does this happen?

Read our recent blog: "Maqui Berry: Queen of hearts and antioxidants!" to learn more.

Read the blog

 

 

 

 

 

 

 


Packed full of antioxidants and healthy fats these chocolates are sure to put a smile on everyone’s face but make sure you save some for yourself as they will be quick to disappear!

 

 

 

 

INGREDIENTS

 

TOP MAQUI BERRY LAYER (purple and white part)

10 grams of organic Cacao Butter

2 tbsp. extra virgin Coconut Oil

1 tbsp. coconut cream

1 tsp. organic Maqui Berry powder

 

BOTTOM DARK CHOCOLATE LAYER 

10 grams of organic Cacao Butter

2 tbsp. extra virgin Coconut Oil

¼ cup organic Cacao Powder

1 tbsp. coconut cream

½ -1 tbsp. organic Coconut Nectar (to taste)

1 x silicon heart mold or 12 x mini silicon muffin cases

METHOD

Place your silicon mold on a flat plate/tray that can fit in your fridge. For this recipewe used a silicone heart mold that made 15 small chocolates.

TOP LAYER

  1. Place the coconut oil and cacao butter in a small glass or ceramic bowl and place over a saucepan of simmering water (ensure the bowl does not touch the water). Stir until melted.

  2. Take bowl off the heat and add in coconut cream and maqui berry powder. Stir until well incorporated and transfer to a small jug.

  3. Carefully half fill the chocolate molds and place in the fridge to set. Approx. 30 minutes.

You can tell when the chocolates are set as the tops should be a solid white colour.


BOTTOM LAYER

  1. Place the coconut oil and cacao butter in a small glass or ceramic bowl and place over a saucepan of simmering water (ensure the bowl does not touch the water). Stir until melted.

  2. Take off the heat and add in coconut cream, cacao powder and coconut nectar. Stir until well incorporated and transfer to a small jug.

  3. Take the set chocolates out of the fridge and carefully pour the dark chocolate layer on top.

  4. Return to the fridge to set. Ideally leave overnight.

  5. When the chocolates are ready pop them out of their silicon molds and eat!

Any leftovers are best stored in an airtight container in the fridge.