This homemade dark chocolate will satisfy even the most pretentious chocolate lover. It’s prepared using real cacao ingredients, it’s filled with brazil nuts and pumpkin seeds and has a special sweet-bitter taste that you’ll fall in love with.
The true chocolate recipe is based on cacao mass and cacao butter, with a bit of sweetener added (I used coconut sugar). I’ve also included a bit of extra virgin coconut oil to make it extra creamy, as well as vanilla and cinnamon for flavor.
Pro Tip: Feel free to replace pumpkin seeds and brazil nuts with anything you like. Walnuts, pecans or sunflower seeds are all great alternatives. Coconut chips or dried mango slices work just as well. And if you want to make it extra sweet, you can add 1-2 medjool dates (sliced).
Dark Chocolate With Brazil Nuts And Pumpkin Seeds
- 80 g cacao mass
- 50 g cacao butter
- 20-30 g extra virgin coconut oil
- 2-3 tsp coconut sugar
- 1/2 tsp vanilla powder
- 1/2 tsp cinnamon powder
- few brazil nuts
- 1 tbsp pumpkin seeds (overnight soaked)
- Add everything into a double boiler, except for the nuts and seeds.
- Let the chocolate melt slowly, without increasing the temperature too much.
- Once mixed, pour chocolate cream into a glass or ceramic dish (flat bottom).
- Add chopped brazil nuts and pumpkin seeds, and mix them into the paste.
- Move the tray into the fridge and let it sit there until chocolate will turn solid.
- Once solid, remove from fridge and cut into rectangles. Enjoy!
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