Have you ever tried making chocolate pralines or truffles at home?
Neither had I – until today, hah!
Find out how you can do this in 20 minutes flat – including gift wrapping so you can impress a loved one with it (after having demolished the test- batch that is, uhm 
Ok, I’m gonna be honest with you here, I had the best intentions to create some awesomely healthy Easter treats this year.
But then time lapsed, and with Easter only days away I had to come up with something quick and easy to send to my family in Germany.
Panic stricken I raced into town, and just when I was coming to terms with the idea to have to buy Thornton’s Easter chockies, I found this marvelous chocolates making kit:
… which actually worked out cheaper than buying chocolates… and waaay more fun 
So I went through my secret chocolates stash
- ‘secret’ because if it was on display it would get gradually demolished by JP (the chocoholic boyfriend of mine!)
- ‘stash’ because my family hasn’t cottoned onto the fact that I am not eating chocolates any more (for health reasons/candida that I developed a mere 3 years ago!)
Yes, we’re talking big stash here, hah!
Perfect base ammunition for my new tool kit! You weren’t seriously thinking I had time to whip up my own chocolate sauce here, were you? I must disappoint you – I still have to go to the post office to post this parcel. No time for finesse here
You can fairly easily make your own healthy chocolates from coconut oil, cocoa powder, vanilla pod and a pinch of maple syrup/ yacorn/ agave or Stevia though.
All I did was this:
I took 150 g of good quality dark chocolate (I used Lindt 60% plain dark chocolate) – that’s 1.5 bars of chocolate.
On second thoughts, you only really need 1 bar of chocolate (100 g)- I had lots left over as you can see…
…it all went a bit freestyle after that
I even got some Christmas cookie cutters out not to let the surplus chocolates go to waste.
- 100 g dark chocolate
- handful of nuts & almonds
- Break down the chocolate into pieces and melt them in a small saucepan over a low heat, constantly stirring so nothing sticks to the bottom of the pan.
- Then chop up a handful of mixed nuts and almonds finely and add these to the melted chocolate – et voila – you’re ready to fill your Easter egg shape molds.
- Now you only need to let it set in the fridge for 20 minutes to harden.
Can’t say easier than that
And if you haven’t got a chocolate molding kit yet – then I seriously recommend you get one for next year.
Granted, Easter bunny shapes are perhaps not the most universally usable shapes, but definitely keep your eyes open for something similar.
The one I got is made from soft silicon, it’s literally like an ice cube tray, just really bendy – the chocolates come out super easily.
And even if you can’t yet enjoy a lot of chocolate yourself – with a little giveaway like this…
…you’ll definitely be the star of every Easter tea party.
Have fun!
P.S. Be sure to check out these candida diet friendly home made chocolates (with dark chocolate or carob and coconut) – they look totally delicious and are more suitable for the earlier stages of the candida diet.
P.P.S. If you are unfortunate enough to have only recently started on a fast, detox or Stage 1 of the Candida Diet, and you are not allowed even a hint of chocolate, then check out the Easter post I wrote a year ago. It contains some useful tips what you could snack on, and what to order in a restaurant…
I shared this post with Wellness Weekend, Gluten free Fridays, Carrie on Vegan and Tasty Traditions.
All blogs with a phenomenal choice of new healthy recipes every week. Check them out.
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