This is a great recipe to try if you don’t eat chocolate or want to have a break from it.
Lucuma is a fabulous ingredient in chocolate making; coconut oil is a medium chain saturated fat that is said to be more likely to increase your metabolism than be laid down as fat or cholesterol; whilst coconut palm sugar is a delicious caramel-tasting, low GI sweetener. You could use yacon syrup or any other liquid sweetener instead – they’re equally delicious, it’s just that I really like the crunchy bite that coconut sugar gives.
Melt the coconut oil.
Measure the lucuma and coconut sugar into a bowl, and add the vanilla powder and salt if using.
Add the melted coconut oil and mix everything together.
Pour into a mould and place in the fridge or freezer to set.
1) Brazil Nut Crunch: chop up some brazil nuts and place in the mould before pouring in the butterscotch mix
2) Chewy Toffee: place some or all of the following into the mould before pouring in the butterscotch mix: goji berries, dessicated coconut, chopped nuts, whole hemp seeds, sunflower seeds, pumpkin seeds
To purchase any of the ingredients, click here to go to the Sweet Sensations shop