Why eat boring dark chocolate when you can quickly turn it into cool candy? For this we need:
20g dark chocolate with stevia
10g coconut butter (if you don't have it, see recipe below)
15g roasted sunflower seeds
several hazelnuts
cardamom
(silicone small molds)
How to make coconut butter at home
If you don't have coconut butter, it's very simple to make - throw coconut flakes into a blender/processor and whirl until they start to "curl" into a paste. Then scrape this mush down from the walls, add a little coconut oil (you will find this in almost any store; and if you don’t have coconut oil on hand, or you want some variety, try with any other oil - butter for example). Then swirl further until this mixture becomes more liquid. Scrape and twist. If after a minute or two it has not yet turned, add a little more oil.
And one more variation - you can make it as brown as in my picture, from toasted coconut. To do this, before throwing it into the processor, fry it in a dry frying pan over low heat, stirring constantly (like frying seeds, without oil!). Don't stop for a second, coconut flakes burn very quickly! You will see how quickly it all turns yellow while you stir it all. When you remove it from the pan, cool it a little, and you can put it in a blender/processor and do this whole process with twisting (all the same).
If you store coconut butter in the refrigerator, it will be very hard, I prefer to always keep it on the table - it does not disappear for a long time, it lasts for a week (if I don’t eat it)!
So, let's get back to the candy!
1. Melt coconut butter and chocolate in the microwave.
2. Add cardamom and seeds, mix well
3. Place in silicone molds, but fill only 3/4 full
4. Press one nut into each compartment, put it in the freezer for 5–10 minutes (until it is completely frozen)
That's all! Must be beautiful and fragrant ;)
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