Well guys I know it’s been a while. In all honestly I’m trying to come to terms with the whole recipe developing thing while still having fun and not getting too stressed over it. I’m getting there! Thank you so much to everyone that has stuck around on Instagram to just see some of the creations I’ve been making. It really means the world to me. I promise you’ll be seeing things more often from now on.
Now that it’s winter and the wind is getting biting I am definitely getting into nesting mode. More treats, tea, sweaters and indoor activities. Christmas is only 3 weeks away and I am way too excited for it. I feel like I’m constantly mentally preparing for it, making lists and trying to think of everything I’m going to bake. It’s actually quite fun. I refuse to let the stress get to me this year, my shopping is nearly done and I am so excited to take a couple of days off and just relax.
I’ve been thinking a lot lately about where this space is going to take me and why I took such a pause. I can’t quite get rid of the feeling of being a little lost. I figure though, if I just keep coming up with new things and posting, eventually I’ll find my way. A psychic told me one year ago that in a years time I would find things happening and taking off, lets just hope she’s right! Come on universe do your thing!
-1 cup chopped cacao butter
-1 tbsp coconut oil
-3 tbsp honey
-1/4 cup cacao powder
-pinch of salt
-1/3 cup peanut butter
-1 tsp honey(optional)
-Begin by melting the cacao butter, honey and coconut oil on a double boiler slowly at a low heat.
-Next, remove from heat and add the sifted cacao powder and salt and stir till everything is well combined.
-Stiring often so the honey doesn’t separate, pour a small amount into each mould and place in the freezer to set.
-once set, put a small amount of peanut butter in the middle of each one making sure it doesn’t touch the sides. Pour the rest of the chocolate mix in till it’s just even at the top.
-Very carefully place it back in the freezer to set.
-Once they are hard, pop out of the mould and place in a container in freezer and continue making chocolates until you have a lovely wee stash.
If you can’t be bothered to wait for them to set before stages, mix the peanut butter into the chocolate for a creamy fudge!
These hold their shape best when frozen, but can be defrosted for a short amount of time before melting too much.