- Fridge, freezer and dishwasher safe
- Heat resistant to 260°C
- Size: 22cm x 11cm
Use the mould with these super simple vegan and gluten free home-made chocolate recipes!
Easy Chocolate Recipe - Vegan, Gluten-Free, Raw, Refined Sugar-Free (great for dipping or drizzling)
- 1/4 cup coconut oil, melted
- 2/3 cup cacao powder
- 4 tbsp raw honey OR coconut nectar OR maple syrup
1 – Melt the coconut oil over a low heat, removing from the heat as soon as it’s melted (for texture reasons)
2 – Sift the cacao powder into your melted coconut oil and whisk until completely combined
3 – Add your sweetener of choice and gently mix
4 – Pour your chocolates into the moulds
5 – Place the moulds in the fridge for about 15 minutes
6 – Enjoy!
Please Note: These chocolates will melt quicker than usual and need to be stored in the fridge and can be a little messy.
Pure Chocolate Recipe – Vegan, Gluten-Free, Raw, Refined Sugar-Free
- 1/2 a cup of cacao butter
- 2-3 tablespoons of raw cacao powder
- 3-4 tablespoons of rice syrup OR pure maple syrup (the rice syrup gives them a more caramel like texture and flavour)
1 – Place the three ingredients into a sauce pan and very gently melt them on a low heat until the three have melted together (mix gently until combined), without letting them come to the boil.
2 – Spoon the mix into your moulds
3 – Place your chocolates in the freezer for about thirty minutes to an hour
4 – That’s it! Store these in the fridge – if you don’t eat them all at once!
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29 Jan, 2016, By Robyn
These sweet heart-shaped moulds from Kitchen Craft have inspired me to start making yummy superfood chocolates for my family again. A jar of homemade chocolate hearts makes for a delightful gift – Valentine’s Day tick!