However since I have discovered doTerra’s essential oils I decided to have a go at using some of the oils. I chose the doTERRA Wild Orange Oil ~ mainly because I’ve only just started out and my range is limited (although thats changing soon with a few more exciting oils coming ….)Since I wrote this post in 2015 I’ve got the full range of doTERRA Essential Oils and have various recipes on the blog now. Check under the Essential Oils tab…
Ingredients
- 220 g raw cacao butter
- 40 g raw cacao powder
- 65 g Pure Maple Syrup
- 1 tsp vanilla extract
- 1 pinch Pink Himalayan Salt
- 2 tsp Rice malt syrup
- Approx 80-90g Raw Almonds
- 3-4 tablespoons Organic Shredded Coconut
- 50 grams of Cranberries
- 5 drops doTERRA Wild Orange Essential Oil
Prep Almonds by immersing in a jug of boiling water for around 5-10 minutes. Remove skins. Quarter almonds into slivers
Pre heat oven 160degrees and lightly toast almonds.
Method
Chop Cacao into small pieces and Blitz Cacao for 7 secs on speed 7
Melt at 37 degrees for 5 minutes speed 2.
Stir , and scrape sides and blades and then do another 2-3 minutes on speed 2 at 37degrees
Add Cacao powder, Organic Maple Syrup, vanilla extract salt and mix on speed 2 for 1 minute at 37degrees
Then stir and scrape sides
Add Rice Malt Syrup and Essential Oil and do another5-6 minutes speed 2 on 37degrees
Whilst all that is happening sprinkle almonds , shredded coconut and craisins into a lined tray.
Pour chocolate over nuts, coconut , craisins and pop into fridge for at least an hour
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