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Double Layer Chocolate Candies




Yum

March 14, 2014 by Andrea Fabry 7 Comments

These double layer chocolate candies are perfect for any holiday. Look for silicone molds that depict the season. These bunny shapes made fun Easter candies!

Easter Candy Final

Andrea Fabry
Double Layer Chocolate Candies

With raw cacao, anything delicious is possible including these double layer chocolate candies.chocolate

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Ingredients

  • Dark Side
  • 1/2 cup raw cacao paste (Amazon offers these options . You can easily combine cacao butter with raw cacao powder to create a similar consistency.)
  • 1/2 cup almond butter
  • sweetener to taste (I use GMO-free xylitol or liquid stevia.)
  • White Side
  • 1/4 cup coconut manna/coconut butter
  • 1/4 cup cacao butter

Instructions

  1. Melt raw cacao paste in a double boiler.
  2. Add almond butter and stir.
  3. Add desired sweetener and stir.
  4. Pour into molds and fill each halfway.
  5. Freeze till firm.
  6. While these are freezing, combine cacao butter and coconut manna.
  7. Gently warm on the stove to help the blending process.
  8. Pour over frozen chocolate and put back into the freezer until firm.
  9. Remove from molds.
  10. Serve immediately or store in the fridge. These will soften quickly once they are served.
Recipe Type: Dessert
6.6.15
http://it-takes-time.com/2014/03/14/double-layer-chocolate-candies/

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Filed Under: Desserts, Foodie, Recipes Tagged With: almond, almond butter, cacao, cacao paste, candies, coconut, coconut butter, dairy-free, GAPS, GAPS friendly, sugar-free, sweetener

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MEET ANDREA

I am a certified Building Biology Advocate, a former journalist, mother of nine, and avid CrossFitter who likes to think outside the box. After our family's health crisis in 2008, I learned to ask questions about what's in our food, our water, and our air. I hope to empower you as you seek to live safely in a complex world. Thankfully, small steps lead to big changes. Let's travel this road together, one step at a time.

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