It doesn’t get much better than this. I love making this recipe at ‘that time of the month’ when the chocolate cravings are real. It not only scratches that chocolate itch, it also helps me to connect more to my feminine with the hint of rose. I also love to switch it out for lavender essential oil, peppermint, or wild orange. I use the doterra oils as they are high quality for food grade.
I hope you love this recipe as much as I do x
11⁄2 cups (375ml) coconut oil
1 cup (110g/3.9oz) raw cacao powder
1 cup (300g/10.6oz) rice malt syrup
1⁄2 tsp vanilla bean powder
1⁄2 tsp himalayan sea salt
5–10 drops rose essential oil
2 Tbsp rose petals, to decorate
Place all ingredients except rose petals in a high-speed blender and blend on low until smooth. Be careful not to over-blend, as this heats the chocolate and it will separate. Pour into a baking paper-lined 15–22cm square or rectangular cake tin. Decorate with rose petals. Refrigerate for 30 minutes to set. Remove the chocolate from the tin and place on a chopping board. Cut into 3cm squares and serve. Store, refrigerated, in an airtight container for up to four weeks.
Makes 30 pieces
If it’s a hot day, the raw chocolate will go soft in the heat. Refrigerate to avoid a chocolatey mess!