Valentine’s Day is almost here and I have a very important question for you. What would you rather, roses or chocolate?
If you answered chocolate you’ve come to the right place! I’ve even got loved-up heart emoji eyes just thinking about it.
If you’re the giving kind, why not shower your loved ones with a gift from the heart this Valentines Day. Nothing says I love you more than a homemade chocolate treat!
Ok it might be a little unconventional but this heart centred offering made with your own hands is bliss with every bite! Don’t you find that making your own recipes brings an incredible sense of grounding into your life, a smile on your face and love in your heart? Or maybe that’s just me. There go those heart shaped eyes again!
Why not avoid the fixed priced evening out or take-away runs and get into the kitchen to make chocolate at home. And by the way, you don’t have to be coupled up to make chocolate, enjoy it with your friends or family or make it for yourself.
After all chocolate is love!
Please enjoy my delicious DIY Valentines Day Collagen and Flax Chocolate Bars and have a happy day lovers!
- 3 tablespoons organic coconut butter
- 2 tablespoons extra virgin coconut oil
- 2 tablespoons flaxseeds (linseeds)
- 3 tablespoons powdered collagen
- 2 tablespoons raw cacao powder
- 1 tsp Love Your Gut powder
- 1/2 teaspoon vanilla powder
- pinch of Celtic sea salt
- 2 tablespoons rice malt syrup or raw honey, or sweetener of your choice
Line a very small square cake tin, loaf (bar) tin or dish with baking paper. In a heatproof bowl set over a small saucepan of simmering water,
gently melt the coconut butter and coconut oil, stirring until combined. Place the flaxseeds, collagen, cacao powder, love your gut powder, vanilla and salt in a food processor or high-speed blender and pulse until combined.
Add the melted oil mixture and your chosen sweetener and whiz again, adding more flaxseeds if needed; the consistency should be like a paste. Spoon the mixture into your lined tin or dish and refrigerate for 1–2 hours, until set.
Cut into 3 x 10 cm (11/4 x 4 inch) bars to serve.
The bars will keep in an airtight container in the fridge for 4–5 days.