Luckily these cute pink chocolates take literally 3 minutes to make and not much more to set in the fridge.
As a bonus, all the ingredients are completely natural and nutritious. Macadamia nuts and cocoa butter supply essential fats, and while maple syrup is essentially sugar, it’s unrefined and contains some nutrients so marginally better.
You don’t have to add the pink food colouring, I did purely to make them Valentines themed, but feel free to leave it out (or go wacky and make blue chocolate?!)
You could get creative with flavourings too – orange or mint extract for example, or chilli, or dried lavender for the really sophisticated.
I knew my girls would want to share these so I kept it simple and was of course praised for the princess colour.
I love chocolate, but somehow the cheap processed stuff doesn’t cut it anymore. Once you get used to quality foods, naff just doesn’t appeal.
Though to be fair white chocolate isn’t technically chocolate as it doesn’t contain any actual brown cocoa mass.
But, whatever, these are tasty, nutritious (don’t go mad, they’re still high calorie!), pretty, and beat a box of Thorntons for effort any day.
I’ve linked some of the ingredients as your local shop might not have them.
50g cocoa butter
4 tbsp (60g) macadamia butter
2 tbsp (30g) maple syrup (or you could use a sugar free version like this)
1 tsp vanilla
Optional pink food colouring for Valentines
Put all ingredients in a bowl over a pan of hot water.
Let it all melt together, stiring occasionally, until all melted and mixed well.
Pour the mixture into moulds and leave to set in the fridge.
Store in the fridge.