1vanilla pod, split and scraped (or a big squeeze of vanilla paste)
Stir all the ingredients together in a saucepan over low heat until runny.
Use it in its melted state to top or dip desserts, or pour over a baking tray lined with baking paper and set in the freezer for about 30 minutes for a basic chocolate slab. You can also pour the warm mixture into chocolate molds - see below.
If you’re making different flavours: Separate the runny chocolate mixture into different bowls (one for each flavour) and stir in your mixings. I like a few drops of peppermint essence, granulated nuts, puffed rice or freeze dried strawberries (each in different bowls).
If you are using chocolate molds: Carefully spoon in the runny chocolate mixture into clean molds and place in the freezer for about 30 minutes, or longer if you can.
Once set, carefully push out of the molds. If you made a slab, cut or break it into bite sized pieces.
Store your chocolate in a suitable airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
As noted above, this recipe is based on a recipe from Luke Hines which appears in his cookbook Healthy Made Easy.You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
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