Mmmm, Love. Delicious! Happy Valentine’s Day, my friendly Vegan Shmegans. I’m Penelope Chi, the vegan minded, not so vegan chihuahua.
Thank you for spending this romantic time with us. We love you long time. We love Love, all the different kinds of Love. So Lovely!
So, we got some sexy chocolates for the V-Day. What makes them so sexy? We add voluptuous, aphrodisiac & euphoria inducing essential oils to our superfood chocolate, made out of just a few ingredients. We use them “Love Potion” type oils – you know how we roll. We only use a drop or two, so chill. You can totally eat a few drops of pure, organic essential oils without perishing. It’s all good!
We bet that these chocolates would be David Wolfe approved. Superfood chocolates! Shout out to David Wolfe! We love you. (I need a Papa, by the way, David. Mumsie has a crush on you anyway, so let’s all get together for lunch, thanks.)
Anywho…See these pretty, silicon candy molds we are using? We have a little tip when working with molds. After things get melted and your warm chocolate mixture is spread into the mold, tap that on the counter to get out any air bubbles that can ruin the look of your chocolates. I suggest always tapping your stuff on the counter, especially bundt pans, cake tins and candy molds. Any design in the molds will show up splendidly.
Chop up that raw cacao butter, then measure out your 1/2 cup.
Melt the “white chocolate” in a double boiler. Once it is melted, you can go ahead and turn off the flame. Then add in your raw cacao powder, vanilla, salt and essential oil drops. Turning off the fire ensures that your chocolates don’t cook and stay raw, “Shimmy, shimmy yaw, shimmy yaw, shimmy yay…” (We love Ol’ Dirty)
Whisk until smooth and shmear into your mold. Then tap that! Yeah!
Ingredients:
- 1/2 cup raw cacao butter, finely chopped
- 1/2 cup raw cacao powder
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla
- 2 drops of pure, organic jasmine essential oil and 1 drop of pure spearmint essential oil OR
- 3 drops of pure, organic ylang ylang essential oil
- Pinch of sea salt
How to make em:
- Rough chop your cacao butter and then measure 1/2 cup.
- Prepare a double boiler to melt the cacao butter. You can use a small pot with 1/2 an inch of water and place a small glass bowl on top making sure that the water is not in contact with the bowl.
- Once the bowl is nice and warm, add the cacao butter in order for it to melt.
- When it has melted, take the bowl from on top of the pan and place the bowl on a towel to absorb the water from the bottom of the bowl.
- Whisk in the cacao powder, maple syrup, vanilla and whichever essential oils you want to use. We used the jasmine and spearmint combination.
- Add a pinch of salt and give another stir.
- Pour the chocolate into your silicon mold and spread evenly with an off-set spatula of butter knife.
- Make sure to tap the mold on the counter to get out any air bubbles.
- Refrigerate for about an hour before removing your sexy chocolates from the mold.
*makes about 16-20 small chocolates, depending on your mold size
We sure do hope you are enjoying our recipes so far. We love making sweets and dishes with essential oils. Check out our Neroli Chi’zcake from our first blog post. We also made a chickpea braise with harissa and rose petals. If we didn’t have organic rose petals, we would have used a few drops of pure rose essential oil, for sure. Try cooking with essential oils sometime. It adds an excitement to cooking!