Lisa Stockton is a forever-experimenting avid lover of natural, organic and delicious foods, which is what lead her to launch Happy Kitchen, a gluten, dairy, egg and sugar free bakery. Using only fruits to sweeten their products alongside other natural and organic ingredients such as brown rice flour, gluten free oats, coconut oil, fairly traded nuts, seeds and spices, and this Easter she is giving Spabreakers the chance to enjoy her creations at home with this recipe for Organic Chocolate Bounty Truffles … or you could just head over to Hackney of course and enjoy the ones she has already prepared!
100g Raw organic cashew nuts, soaked overnight in water
50g Raw organic coconut oil (my favourite is by Tiana)
150g Desiccated (dried, shredded) organic coconut (OR if you are lucky enough to be in a tropical climate like me right now:
150g fresh grated coconut meat)
One vanilla pod scraped or 1/2 tsp of vanilla bean powder (Steenburgs Organics)
Pinch of sea/pink salt (Profusion is the best in the UK!)
Big pinch of organic natural stevia powder, to taste (add little by little)
50g Organic raw cacao powder
100g Organic raw cacao butter (it is white, not brown!)
Pinch of stevia powder
Pinch of sea/pink salt
Things you need:
A freezer and fridge
A bowl and spoon
Wooden cocktail sticks
Parchment paper and a tray
A love of chocolate!
– Drain soaked cashew nuts and put into a blender or Vita-Mix.
– Add coconut oil and sea salt. Blend until smooth and no lumps remain.
– Pour into a bowl and add the dried or fresh coconut flesh, stevia and vanilla bean. Mix well with a spoon.
– Put the bowl and mixture into the freezer for 10 minutes to allow it to harden a little.
– Remove from freezer and shape the mixture into one inch balls. Place back in freezer on a parchment paper lined tray.
– Place a glass bowl over a pan half filled with boiled water. Add cacao butter to the glass bowl and melt slowly by heating the water from underneath. Don’t let it get too hot and once melted, turn off heat.
– Add cacao powder and the rest of the ingredients. Mix well till smooth.
– Remove balls from the freezer and stick wooden cocktail sticks in them.
– Dip balls in melted chocolate and place onto parchment paper with the wooden sticks pointing upwards.
– Place in fridge to harden then remove sticks. YUM! They’re ready to eat!!
– You can also roll the balls in chopped nuts, dried coconut or cacao powder. Alternatively you can add different things to the filling insides! A few teaspoons of almond butter is delicious for instance!
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