There’s a one to one ration that gives you a five minute quickie with mouth bursts of deep chocolate. Deadly darkened to only your desires with sweetness dripping from your fingers.
Coconut oil to chocolate. No melting required. Nothing needed but your hands and a combination of wet dripping oil and fluffy cocoa powder. Two on two melting together. Hard powders and oils to liquid mouthbliss. Then off to the fridge to become hard again.
You can take them back to room temperature, get your hands wet in oil, or not, and mold them all over again the moment you are wanting or lost in cravings. Then you can add raspberries, blueberries, cinnamon, snozberries, any mind desires.
I could really use some chocolate right now…or other things. Or both. A chocolate massage bar recipe is coming soonish.
So about these better than Reese’s mouthgasms. You basically take a 1 to 1 ratio of cocoa powder and coconut oil for some incredible deep chocolate. Some people can’t handle it going that deep though and need some practice. I added a half teaspoon of coconut sugar to my 1/4 cup to 1/4 cup ratio but you could also add erythitrol, go black and never come back, or even increase your sweetener.
The best part of this recipe is you can mold the cocoa and oil together and add just a bit of sweetener and increase it from there. You are in complete dominance of this chocolate. You could even take half of the batch with sweetener and the other half without sweetener and every day sample a bit of the darkness until you can go further into its depths.
The advantage of getting into deeper and deeper chocolate is you get to taste and feel the maximum amount of pleasure chocolate has to offer. Earthy sensual notes that pair well with coconut sugar’s earthy flavors very well. If you layer that pleasure with macadamia butter then you’re just going to mouthgasm all over the place. The raspberries are optional but they add a bright crunch and fruity moment. Seriously though. Put these inside you.
1/4 Cup Dark Cocoa
1/4 Cup Coconut Oil
6 T Macadamia Butter (or any nut butter…or jelly…or anything your mouth desires)
2-3 T Raspberry Pieces (chopped up frozen raspberries)
1/2 Teaspoon to Teaspoon Coconut Sugar (paleo) or erythitol (keto)
Silicone Cupcake Molds
- Mold the chocolate and oil together with your hands until they melt into chocolate.
- Mix the chocolate with raspberry pieces.
- Press the chocolate to the bottoms of your silicone molds and up the sides.
- Pour in your nut butter or mouthly desires.
- Refrigerate for 30 minutes.
- Cover the filling with chocolate.
- Refrigerate again for 30 minutes, or just eat them now.
Notes: The chocolate still stays solid at room temperature but does melt easily into your hands. It is still delicious but to keep the shape you will want to leave these in the molds or leave them in the fridge.
1. Mold the cocoa and oil together
2. Mix in the raspberries
99. Imagine the rest
Macros: Makes 6
Total Fat: 21.8g, Potassium: 59.5g, Total Carb: 4.6g, Dietary Fiber: 2.9g, Protein 1.7g
Net Carbs: 1.7 Per Cup
With Coconut Sugar
Total Carb: 5g, Net Carbs: 2.1