Mothers day 10 minute Chewy Chocolates

Happy Mother’s Day Nutters, and what a beautiful autumn day it is here in Perth. We are off to our local markets, but when I get home myself and the kiddies will be whipping up a few of these 20 minute chocolates in honour of Mothering Sunday. When I fancy chocolate, (which I’m glad to say isn’t often these days), I want it now! These little beauties are quick to make and quick to be eaten (hence the picture) I had to stop everyone from tucking into the last few before I took the picture. Whatever you are doing this Sunday, take time to enjoy an hour or two for you! Stay nutty with these nutty, chewy, chocolate delights! :O)

 

No bake, 20 minutes Nutty, Chewy chocolates
Little chunky, chewy chocolates with a nutty/sweet/salty crunch.
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1 batch of Jo Whitton's (Quirky Cooking) Dairy Free Raw Chocolate
  1. 200g Raw Cacao Butter
  2. 50 Raw Cacao Powder
  3. 100s Raw Honey or Pure Maple Syrup
  4. 1 tsp vanillia Bean Paste Or Natural Extract
  5. 1/8 tsp of fine sea salt
  6. (Please hit the link to make the chocolate)
  7. 60g of Mixed Activated Seeds & Nuts :-
  8. Macadamia Nuts
  9. Cashews
  10. Sunflower Seeds
  11. Pumpkin Seeds
  12. Goji Berries
Chewy Caramel
  1. 100gs Butter
  2. 80gs Pure Organic Honey
  3. A few pinches Himalayan Sea Salt or Pure Celtic Sea Salt
Instructions
  1. I used a silicone mini muffin tray, or chocolate mould would be ideal. (The tray makes 24 Chocolates)
  2. Please follow the link to make Jo's Chocolate. There was no point trying to make a chocolate when this one is one of my favourites. Thanks Jo x
  3. Whilst the chocolate is cooking, place a small selection of the seeds and nuts in the bottom of the mini muffin tray cups.
  4. Once done, melt the honey and butter together over a low-medium heat in a saucepan, stirring continuously until the mixture begins to thicken and you can see the bottom of the pan easily when stirring. Take immediately off the heat and using a small spoon, spoon a little over the seeds and nuts so they are stuck together. I like to add a little salt here, to get that really salty caramel flavour and when eaten altogether these chocolates make the perfect balance of salty, sweet, chewiness and crunch!
  5. The Chocolate should be finished by now and may just need the final mix on fast to make the chocolate completely combined and glossy. Pour over the seeds and caramel/toffee. Pop in the freezer until set. (This doesn't take long - 10 mins)
  6. Pop them out and store in a airtight container in the fridge (if they last that long) for up to a week.
Notes
  1. Please post, tag and share your Pics below and any other yummy alternatives you come up with.
PALEONUTTER http://paleonutter.com/

http://www.quirkycooking.com.au/2010/11/dairy-free-raw-chocolate/


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