Description
Easy lectin-free fix for your chocolate cravings
Ingredients
- 1 cup 100% cacao chocolate chips (I use Pascha Chocolate)
- 1 cup soaked walnuts (soaked for about 3 hours)
- 1/4 cup green banana flour
- 1/2 cup coconut oil
- 20g cacao butter
- 1/4 (or less) tsp Himalayan pink salt
- 5 drops Stevia (or more if you want sweeter)
- 1 tsp vanilla extract
- 1, 2 tbsp food-grade organic rose petals
Instructions
- Add the chocolate chips, coconut oil and cacao butter to a thick saucepan and melt on the stove, on low heat. Don’t overcook or boil, you just need everything to melt slowly. Alternatively, you can do it in the microwave, being careful not to overheat.
- While the chocolate is melting, process the soaked almonds in a food processor until finely ground. Add the green banana flour and mix some more. Add the melted chocolate, oil and butter mix, add vanilla, 5 drops of Stevia, and process again until all well mixed.
- Add parchment paper to a square or rectangular dish and pour all the mixture into it. My final chocolate was bout 1/2 inch high, but you can make it 1 inch if you use a smaller size dish (make sure is tall enough though).
- If you are using organic rose petals, sprinkle them on top. Sprinkle some salt.
- Put the dish in the fridge or freezer until it solidifies and cut into bite-size pieces.
- Store them in the fridge in a glass, air-tight container.
Notes
You can taste the mixture after you add the stevia and see if it’s sweet enough for your taste. If not you can add few more drops. My block of chocolate broke in some parts when I cut it, but I didn’t pay much attention to making it perfect, I actually enjoy having some asymmetrical pieces.