superfood cacao candies

february is the month of chocolate and love but mostly chocolate. all chocolate originates from the cacao bean and in its purest form cacao contains no sugar, dairy or chemicals and is sweet, astringent and bitter to taste. superfood cacao candies keep things simple with four essential ingredients, each powered with unique nutritional properties that will take you towards your best health. february or not, chocolate and love are always in season.

superfood cacao candies 

3/4 cup cacao poweder

1/2 cup coconut oil

3 tablespoons active manuka honey

2 tablespoons coconut butter

candy mold

1. chill molds in freezer.

2. place cacao powder in a bowl and stir in coconut oil. continue to stir and add in the coconut butter and then the honey. have a fork, spoon and a spatula handy to ensure everything is evenly mixed and scraped off the sides of the bowl.

3. this may sound tedious and it is optional, but aren’t our loved ones worth it? using a thin paintbrush ‘paint’ the inside of the chilled molds and then apply a second coat of chocolate mixture. since the molds are chilled, you will notice the consistency of the mixture change as you work making it possible to apply coats one and two, back to back. once finished, place molds back in the freezer for 5-10 minutes. in my opinion this helps with an easy removal and a more ascetically pleasing to the eye candy.

4. depending on your mold and its shape or size, use one of the smaller teaspoons to pour chocolate mixture into the shell you’ve created. pour to very top as they tend to sink in a small amount.  throughout this step stir the mixture frequently as to not allow the coconut butter and honey to settle to the bottom. place mold back in the freezer for at least the next 20-30 minutes. the candies will pop out of the mold easily and should be kept cold either in the freezer or refrigerator until consumption.