If, like me, you’re craving a little sweet treat to ease you out of the long weekend and back to reality first thing tomorrow, then these choccies might just do the trick!
Firstly, you may be wondering where on earth I got the name for these chocolates from? I mean, 4-3-2-1 clean chocolates? Why couldn’t I just give them a nice, pretty, girly name and be done with it!?
These are special chocs, because the name refers to the quantity of ingredients needed to make these beauties: 4 tablespoons of cacao powder, 3 tablespoons of coconut oil, 2 tablespoons of pure maple syrup and 1 teaspoon of vanilla extract. It’s really just a very simple way for me to remember how to make them!
But the ‘clean’ part? Zero to do with scrubbing them under a tap and all to do with the fact that they don’t contain any refined sugar to upset blood sugar and insulin levels, or unhealthy trans-fats.
They have nothing but antioxidant and mineral-rich raw cacao powder, healthy virgin coconut oil and pure natural maple syrup.
And the taste?
These choccies first came about when my husband and I were hit with a chocolate craving one evening when happily glued to the telly box. So rather than change out of my jammies to hit the local newsagent, I decided to make the easiest and quickest chocolate that I could possible think of. And that’s when the 4-3-2-1 chocolates were born. Aaaah!
They take literally 2 minutes to create as a smooth chocolate sauce, and only a short length of time to set in the freezer before you can get your sticky mitts on them. It might sound a little random, but the best mould for them is a rubber ice tray. Mine has little hearts, as you can see! But any relatively flexible ice-cube tray should work.
- 4 tablespoons cacao powder
- 3 tablespoons virgin coconut oil (at room temperature)
- 2 tablespoons pure maple syrup (Or honey if not vegan)
- 1 teaspoon vanilla extract
- In a small saucepan over a medium heat, gently melt the coconut oil and add in the cacao powder, maple syrup and vanilla.
- Stir until a smooth mixture forms.
- I used a rubber ice tray with heart shapes to form my chocolates, and I would recommend a rubber ice tray as it's much easier to pop them out again.
- Spoon the mixture into the tray and let the chocolates set in the freezer for 15 minutes.
- Keep chilled in the fridge until ready to serve.