So many of us will be entering 2015 with many goals and ambitions on how to live healthier lifestyles. Dry January is a popular choice, a whole month without alcohol – oh, what a party pooper you are! However, a close second is cutting out all those processed sugary guilty pleasures. How to manage daily sugarless coffee and tea in-take? What about my delicious sweet home baked cakes? Not to forget that Pancake tuesday is only around the corner! Though detox January may be a one month goal bearable enough to not go stir crazy, Bali Nutra Coconut Syrup is an ingredient changer for life! The perfect sweetener to replace all those sugary desires. 100% natural, rich and smokey in flavour – Our coconut nectar is the ideal substitute to replace sugar in whatever drink or dish, sweet or savoury. When a product is as versatile as Bali Nutra Coconut Syrup, its a no brainer – make the healthy change for life, not just January!
Friend of Bali Nutra, accomplished chef and blogger from The Naturalista, Xochi Balfour has created a delicious and moreish chocolate recipe using natural and guilt free ingredients. They would make an excellent after dinner treat with coffee, a gift or just a way to satisfy that chocolate craving without breaking your diet.
The goji berries are high in Vitamin C, the Bali Nutra coconut syrup is high in amino acids, iron and magnesium, and the cinnamon is supposed to help combat high blood pressure. These chocolates are not only guilt-free but good for you! Never feel guilty for your sweet tooth again with these beauties…..
1 cup organic cacao butter (you can substitute coconut oil if you don’t have but they will have to be kept in the fridge)
1/2 cup cacao powder
1/3 cup Bali Nutra coconut syrup
1/2 tsp cinnamon plus more to dust
A big handful of goji berries
A good sprinkling of dessicated coconut
A pinch of sea salt
In a bain marie, gently melt the cacao butter (not over 43 degrees Celsius – it melts at around 35) and stir in the cacao powder and Bali Nutra coconut syrup once it has all melted.
While this is happening, place a goji berry or two in each chocolate mould, (or if you don’t have any – an ice tray will do – you can pour the mixture onto a baking tray lined with parchment, sprinkle with berries and coconut and break it up for brittle).
When everything is well mixed and dissolved, remove from the heat.
Pour into the moulds or onto the parchment, sprinkle with coconut and place in the fridge or freezer for 20 minutes or so to set.
Dust with cinnamon before eating.