This Valentines Day have all the indulgence of chocolate with none of the guilt by trying out one of Abigail O’Neill’s Model Chocolate recipes. Abigail combines mostly raw, sugar free, gluten free and dairy free ingredients to create recipes that are just as health-conscious as they are luxurious. To sweeten your special day, we’ve brought you Abigail’s recipe for Spiced Incaberry Hearts – they’re every bit as delicious as they look!
Spicy Inca Filling Ingredients:
100g creamed coconut
3 tablespoons raw organic coconut oil
2 tablespoons raw honey
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon caramom
1/4 teaspoon nutmeg
1 teaspoon natural vanilla
1 tablespoon incaberries, chopped finely
1/2 cup cranberries
1/2 cup raw hazlenuts
1 tablespoon hazlenut butter
Classic Dark chocolate, for coating
Cayenne pepper for sprinkling
Method:
Prepare a double quantity of Classic Dark chocolate. Sprinkle a little cayenne at the bottom of a big (3-5cm) heart molds.
Melt coconut block and coconut oil together in a glass bowl over boiled water. Add hazelnut butter, honey, spices, vanilla, nuts and dried fruits. Mix until well combined. Spoon warm chocolate into the bottom of moulds saving about a third for the tops. Take portions of spicy filling and place into chocolate lined molds. Cover with remaining dark chocolate. Set in the fridge or quicker in the freezer. You may not be able toeat a whole one of these yourself – perfect for sharing the love.
Note: When creating the soft nougat filling be careful not to overmix, as the oil will begin to separate from the coconut mass instead of combining beautifully.
Preparation time 20 minutes + 20 minutes setting time.
Makes 6 big hearts or 12 medium sized hearts.
To learn more about healthy chocolate alternatives, check out our interview with Model Chocolate visionary Abigail O’Neil and visit https://abigailoneill.net/
