I made these chocolates for a dinner party I had at my house and they went down a treat! It’s lots of fun making chocs and if you buy a little mould they look really professional yet you can buy them super cheap, I think mine set me back a couple of dollars.


I’m a chocolate orange fan and back in the day I used to love white chocolate, which is conventionally made with all sorts of nasties. You can actually create a similar (much tastier) flavour using pure whole foods, how good is that? I wanted to try something different and it worked! Everyone loved the lavender and I think it helped to counteract the stimulation of the cacao so people could hopefully still get to sleep later…

Cacao Orange Truffles:

3 tbsps Cacao Powder

3 tbsps Coconut Oil

2 tbsps Maple Syrup

1 small Orange (zest & juice)

Himilayan/Rock Salt

– Melt the coconut oil over the pan with boiling water then stir in the cacao, maple syrup, salt and the zest of an orange. If you like it extra zesty, add in the juice too (as I do). This will make the consistency very liquidy but don’t worry. Put the mixture in your mounds and into the freezer for a couple of hours before eating.

Lavender White Chocolate Bark:

1/2c Cacao Butter

3 tbsps Coconut Oil

1 tbsp Maca

3 tbsps Maple Syrup

1 drop (high grade!) lavender essential oil*

– Melt the cacao butter over the heat of a boiling saucepan, then add the coconut oil. Take off the heat and stir in the other ingredients. Be very careful when (/if – can do this recipe without and will still be yummy!) dropping in the essential oil, you don’t want more than one drop. For this I poured the mixture into a flat dish and froze. After a couple of hours, you can break up the chocolate and enjoy.


*note: it is not safe to internally take all oils, in fact it can be very dangerous. Only do so if you are sure that the oil is of high enough grade.


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