Guil-Free Chocolates

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?

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.

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 70g dates soaked and drained (to soften them) 1 ripe organic avocado

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.