This delicious recipe comes from the kitchen of Victoria Shin, our IT and Operations Manager. It is gorgeously bitter-sweet, 100% natural and packed full of antioxidants, vitamins and minerals. Victoria fondly refers to this as “mum’s chocolate” as it contains two superfood ingredients perfect for any mother. In fact, Victoria’s own mother takes Mangosteen and Maca every day. The Mangosteen in this recipe provides support for healthy joints and immune function. The Maca helps to balance hormones and combat stress and fatigue. Both, alongside the cacao, contribute to vitality and energy levels - which makes this the perfect little afternoon pick-me-up for anyone.
VICTORIA'S BITTERSWEET FRUIT AND NUT CHOCOLATE
INGREDIENTS
4 Tablespoons cacao butter
6 Tablespoons cacao powder
4 Tablespoons coconut sugar
2 teaspoons maca root powder
1 teaspoon mangosteen powder
½ teaspoon natural vanilla extract
1 Tablespoon chopped raisins
1 Tablespoon chopped walnuts
METHOD
- Bring a saucepan of water (about quarter full) to the boil and then turn the heat down until the water is simmering. Add the cacao butter to a heatproof bowl and place over the saucepan. Make sure no water gets in the cacao butter. Melt the butter, stirring with a whisk or a spatula. Remove from the heat.
- Mix the cacao powder and coconut sugar into the melted cacao butter. Then fold in the maca, mangosteen and vanilla.
- Pour half the chocolate mixture into silicon moulds of your choice (we used mini muffin moulds). Sprinkle the walnuts and raisins over the chocolate and then top with the remaining chocolate mix. Place in the fridge for approximately two hours to set. Once the chocolate has set remove it from the moulds and enjoy!