The perfect, easy yet absolutely divine treats for Valentine's Day! All you need is a handful of ingredients...

Valentine's Recipe: Divine Coconut Chocolates With Rosemary & Cashews

Wednesday, February 10, 2016 Unknown 0 Comments

The perfect, easy yet absolutely divine treats for Valentine's Day! All you need is a handful of ingredients...

Love is in the air...actually, right now, cold is in the air as I attempt to not fall asleep on my laptop (a difficult feat indeed).
However, if even my woozy cold self managed to make these - you can to!

These coconut oil chocolates with rosemary and cashews are simply perfect.
 Whether you're looking for a treat to crown your special V-day plans with that special someone, or a treat to yourself for being single (and surviving this day)!

The fantastic thing is that you can customize the flavours to whatever you like, but I seriously suggest giving my Rosemary & Cashew flavour a try!

Main ingredients (yields ~20pc, depending on your mould):

➛ 1 cup of coconut oil (go for the best quality you can find)
➛ 1 cup of cocoa powder (unsweetened stuff, again, best you can find)
➛ 1/4-1/3 of a cup of honey/maple syrup (depends on how sweet you want it)

Optional flavours:
➛  leaves off of 1 small Rosemary branch (half of what's in the photo)
➛ 1tbsp cashews
➛ 1 tbsp cherries
➛ sea salt

➛ silicone/flexible ice cube moulds

How to:

Start by putting the coconut oil and honey into a non-stick sauce pan over medium heat. Stir until completely melted. Add the cocoa powder and stir until thoroughly incorporated.
Pour the mixture into a heat-proof container with a spout - makes it easy to pour. Let it sit for 10 minutes to cool off (not cool down completely) - you can speed this up by stirring.

While it's cooling, let's prep the flavours!
 Remember, this is optional - it's absolutely delicious just on its own as well.

Mince rosemary leaves as finely as you possibly can. Chop the cashews and cherries into thirds.
On one side of the moulds, put in some cherries and cashews (don't fill the mould, just a few pieces in each slot). On the other side sprinkle in rosemary and add cashews.

Once it's cool enough to touch pour carefully into the moulds. Don't overfill or you'll have a major mess on your hands! Sprinkle some sea salt on the top.
 Now place the moulds in the freezer on a level surface for ~20 minutes.

 Once it's completely chilled and solid, turn it out on a cutting board. I find that with flexible ice cube trays it's easier to flip it over and lightly press onto the bottoms. Be gentle!

You should either serve it immediately, or store it in an air-tight container in the fridge for up to 2 weeks.

The texture won't be snappy like regular chocolate, it's more akin to a truffle. But the flavour...oh the flavour! It's rich and chocolatey, with the slightest hint of salt - which really enhances the sweetness and the rest of the flavours.

Trust me - you don't want to wait another moment to make these coconut chocolates.
 Go gather all of the ingredients and get cookin'!

I would love to hear what you think of these - comment bellow, or Tweet!
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