There are two things I absolutely love about food blogging. Well, there are more than two things. But two things in particular.
One is being really REALLY inspired by other chefs and home-cooks making incredible looking and tasting food. The kind of dishes you see and just can't get out of your head, or you take a screen-grab of to make for later or that you just rush to the kitchen (or supermarket!) to try when you see it. You know what I mean?
I've actually been on a mission lately to work through all the photos I've got stashed in my phone of exactly that - it's my "I MUST make that!" backlog which goes back over a year! It's been a brilliant way to get me trying to recipes, as I generally find browsing Instagram or Pinterest is anyway.
The other thing I love is when someone says they tried your recipe and loved it. I say love but also you partly feel absolutely terrified and slightly overwhelmed that the random thing you thought you'd whip up in your kitchen is actually something delicious enough for someone else to want to recreate. It's a funny feeling.
So this recipe is proudly the result of two of these things.
Firstly it was inspired by the lovely Libby at Silver Linings Kitchen who makes gluten free recipes from her kitchen in New Zealand. We are always admiring each other's use of unusual ingredients, and cursing that our supermarkets on the other side of the planet from one another are often stocked with rather different things! She made these ones and posted them to her Instagram and I knew I had to try.
So now it's your turn to share the love. Give these a go, they're stupidly easy and so delicious straight from the freezer as a snack or maybe popped on top of a smoothie.
SERVES: Makes 30 small chocolates
PREP TIME: 5 minutes
COOK TIME: 0 minutes but freezing for 2-3hrs minimum
2 tbsp cacao
2 tbsp melted coconut oil
1 tbsp maca powder
1 tbsp maple syrup
2 tbsp cashew butter (I used Pip & Nut)
1. Blend all the ingredients together in a bowl, ensuring they're totally combined. You should have a thick gloopy mixture.
2. Pour the mixture carefully into a chocolate mould - I used this one from Lakeland which makes 30 chocolates in a variety of shapes. I used a teaspoon to 'pour' the mixture in, to get just the right quantity in each mould and avoid overfilling.
3. Place in the freezer for at least 2-3hrs before eating. I find they're actually delicious and soft even from the freezer, so there should be no need to remove them in advance before serving.