FOOD
Guilt-free Chocolates By Samina Iqbal
With Easter having filled our supermarket aisles with every chocolate imaginable, what’s an allergy-challenged girl to do?
70g dates soaked and drained (to soften them) 1 ripe organic avocado
The Free-From sections in shops hosts a range of chocolate treats, but they don’t always taste great. More importantly, they don’t give that decadent indulgent taste-bud sensation we all crave. And when you’re on a health kick, keen to avoid eating ingredients you can’t pronounce, it’s time to get creative.
METHOD 1. A silicone ice cube tray is the best equipment to use. It saves lots of time by making it very easy to remove the chocolates. 2. Put all ingredients in a blender and mix until combined – it should look like a smooth cream. 3. Using a spatula, empty the contents into the ice-cube tray. Keep running your spatula over the tray until the mixture has filled each of the moulds. 4. Freeze for 2 hours. 5. Remove from freezer and squeeze each chocolate out into a glass container. Eat as many as you want then place the remainder back in the freezer. They’re best kept frozen and eaten immediately whenever you take them out.
The first time I made these, they all disappeared within a day. So I’d recommend double quantities, maybe hide them and definitely don’t share. Decadent Truffles INGREDIENTS 1 ½ tbsp melted organic coconut oil 1 ½ tbsp organic coconut flour A tiny pinch of sea salt 35g dark cocoa powder 28
Cibare Magazine
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