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    Guest Blogger: Fresh Heather - Dessert

    Hi Everyone! Heather here again from ‘Fresh Heather’ for my final post of the month! I’ve been giving you all some healthy recipes, tips and ideas and I want to finish off with chocolate!

    Although Easter has been and gone, it doesn't mean you can’t have chocolate this month! Homemade healthy chocolate is surprisingly easy to make and with a few simple adjustments and additions to the basic recipe, you can make completely different but delicious treats!

    THE BASIC RECIPE
    You Will Need:
    1/2 cup cacao/cocoa powder
    1/2 cup melted coconut oil
    3 tbsp of your preferred sweetener (honey/ agave/ maple syrup/ Sweet Freedom etc.)
    Simply mix everything together until smooth and combined. Pour into an ice cube tray of silicone moulds and refrigerate for around 30 minutes.

    CHOCOLATE BARK
    Follow basic recipe above. Once you have combined the cacao/ cocoa, coconut oil and sweetener, add in some orange zest if you like or a pinch of sea salt. To add a chew and a crunch, add in around 1 tsp cacao nibs and 1-2 tbsp goji berries or raisins as well as 1-2 tbsp chopped almonds and hazelnuts.
    Pour onto a baking tray lined with greaseproof paper. Hit the base of the tray on the worktop to ensure the chocolate will set evenly then place in the fridge for 10-15 minutes. Break up into shards and enjoy!

    Fresh Heather - Guest Blogger for Jurlique
    Fresh Heather - Guest Blogger for Jurlique
    NUT BUTTER CHOCOLATE CUPS

    NUTBUTTER

    You Will Need:
    1 cup almonds
    1 cup cashews
    1 tbsp melted coconut oil
    1. Add the almonds and cashews to a high speed blender (or food processor) and switch on for around 30 seconds, then scrape down the sides. Continue doing this; the nut mixture will start to clump together and eventually turn to nut-butter consistency. This may take a long time (up to 20 minutes) and your blender may heat up a bit, but don’t give up! To speed up the process, add in up to 1 tbsp melted coconut oil - I highly recommend adding this after the first few pulses as it will save you a lot of time!

    NUTBUTTER CUPS

    You Will Need (for 5 or 6):
    2-3 tbsp your homemade nut butter (or you can use shop bought)
    1/2 cup cacao/ cocoa powder
    1/2 cup melted coconut oil
    3-4 tbsp of your preferred sweetener (I use Sweet Freedom but you can use honey, maple syrup, agave etc)
    1. Combine the cacao/cocoa, oil and sweetener (taste at this stage - if you prefer your chocolate to be sweeter, add in a bit more of your preferred sweetener; you can even add in a pinch of sea salt if you would like).
    2. Pour half of the mixture into 6 cupcake cases (paper or silicone) in a cupcake tray. Refrigerate for 5/10 minutes.
    3. Add around 1 tsp of the nut butter to each of the cases and spread out.
    4. Fill up each cup with the remaining chocolate and bang the base of the tray on the worktop surface to even out the top.
    5. Refrigerate for 15 minutes or so!

    Fresh Heather - Guest Blogger for Jurlique

    NUTTY MILLIONAIRE’S SHORTBREAD

    Fresh Heather - Guest Blogger for Jurlique
    Base Layer:
    3/4 cup ground pecan nuts
    2 tbsp cacao (or cocoa)
    3 - 4 tbsp coconut syrup
    1 tbsp coconut oil, melted
    Combine all ingredients until they clump together (you can do this by hand). Press into a small lined square baking tray - the smaller the tray, the thicker the layers!

    Middle Layer:
    1/2 cup crunchy peanut butter (or almond butter... or hazelnut butter... any nut butter)!
    3 tbsp coconut syrup
    1 tbsp coconut oil, melted
    Mix peanut butter, syrup and oil until combined. Spread on top of base layer. Put in the fridge or freezer while you’re making the next layer.

    Topping:
    1/4 cup cacao powder
    1/4 cup coconut oil, melted
    3 tbsp coconut syrup
    Mix the cacao melted coconut oil and coconut syrup together until you have a smooth, melted chocolate consistency (have to admit, I ate quite a bit of this part before it made it into the baking tray)! Pour on top of the middle layer and spread evenly with a spatula (bang the base of the tray on the work top a few times to make the top smooth and even).
    Set in the fridge for 30 mins and you’re good to go! It tastes amazing after the chocolate has just set and the rest is still melty! Cut into squares and store in the fridge!

    Fresh Heather - Guest Blogger for Jurlique
    Fresh Heather - Guest Blogger for Jurlique
    Fresh Heather - Guest Blogger for Jurlique

    Fresh Heather - Guest Blogger for Jurlique
    Fresh Heather - Guest Blogger for Jurlique
    Well guys, that’s it from me for now! Hope you all enjoy the recipes if you try them; if you do, check out some of my other recipes on my instagram @fresheather or watch Fresh Heather creating her Homemade Nut Butter Cups. Mmmmmm...

    Thanks for having me Jurlique!

    FreshHeather

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