Rezel Kealoha gives us her healthy and sexy take on Valentine's Day chocolates. Kisses x
¼ cup WelleCo NOURISHING PLANT PROTEIN Peruvian Chocolate
1 cup raw cashews
1 cup almond flour
¼ cup hemp seeds
¼ cup almond milk
6 pitted dates
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon Himalayan pink salt coating
1 ½ cup dark chocolate
1 tablespoon coconut oil
1 teaspoon maple syrup
1 teaspoon rosewater
½ teaspoon vanilla extract
pinch of Himalayan pink salt
dried rose petals
freeze dried raspberries
8x8 square pan (sprayed with coconut oil and lined with parchment)
Mini-circle cookie cutter
Mini-heart cookie cutter
Place all filling ingredients into food processor and blitz until it forms a smooth paste.
Use a spatula to transfer the mixture in your square pan, making sure you press down on the filling to even it out on the pan.
Freeze for 1 hour and then cut out the mini circles and hearts.
Place the cut-outs back in the freezer while you make the coating. Or cut into one inch squares.
When you are ready to coat melt all the ingredients in a small pan over low heat.
Once the coating is ready, prep your coating area. Make sure you have a tray out that is covered in parchment paper. Take out the cut-outs and dip them one at a time in the chocolate coating. Because they are frozen, the chocolate coating will set pretty fast.
Shake any excess chocolate and then place the finished bar on the clean tray.
Sprinkle the rose petals, raspberries and coco nibs on the top.
Repeat with the other cut-outs.
Share with love.